These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner.
They are a great option for vegetarian, celiac and even vegan as the cheese is an optional ingredient.
The rice to use is Carnaroli rice, which is the same type of rice used for risotto.
The rice will be crunchy outside and soft and creamy inside, that is why the type of rice is very important.
It cooks in the oven as a pilaf rice, but there is no need to add any stock.
The rice cooks with the water from the tomato juices, so make sure the tomatoes are juicy and that all the juice is kept inside the tomatoes or with the filling.
While cooking the rice absorbs the flavor of the fresh tomatoes, the basil, and the extra virgin olive oil.
Using good and fresh ingredients is very important for this recipe.
In this recipe, I use provola cheese, but you can use mozzarella and even add some freshly grated parmesan cheese.
As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.
I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
For more recipes made with fresh summer tomatoes, you can check the recipes below.
They are a combination of recipes using with all the typical Summer flavors of the Mediterranean countries.
glutenfree, tomatoes, Vegan
make sure they are juicy
Parmesan or mozzarella cheese
Optional for vegan/vegetarians option
chopped basil leaves
Extra virgin olive oil
Put the tomatoes into a baking plate, cut the tops and keep them aside
With a spoon scoop out the inside of the tomatoes. Leave inside the tomatoes any juices that remain.
Season the tomatoes with salt and some olive oil
In a separate bowl chop the inside of the tomatoes.
Season with olive oil and salt
Add the rice
Add the parmesan or the mozzarella cut in cubes
and add the chopped basil leaves
Mix all well
Fill the inside of the tomatoes with the rice mix
Spread the remaining rice around the tomatoes
Sprinkle with olive oil
Put back the tomatoes tops and sprinkle with some more olive oil
Bake in the oven at 180 C - 350 F for 45 minutes until the rice is nicely browned
Calories 210 calories per serving
Fat 2 gr per serving
Carbohydrates 43 gr per serving
Proteins 4 gr per serving
Sugar 4 gr per serving
Sodium 62 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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