I absolutely love this recipe because it’s a perfect blend of comfort and sophistication with its cheesy, basil-infused stuffing nestled in juicy tomatoes. Plus, it’s super easy to make and feels like a warm hug in a dish whenever I need a quick yet impressive meal option!
The Stuffed Tomatoes recipe brings together some of my most favorite things. First, the truly ripe and deliciously juicy tomatoes are, without a doubt, my favorite summer fruit.
When they are in season, I eat them every day. The flavor combination inside the tomatoes of sweet and creamy ripe summer fruit with the savory filling of cooked rice, grated parmesan cheese, and fresh basil is simply divine.
And then I would be remiss if I didn’t mention the addition of the breadcrumbs, which get super crunchy in the oven, adding an aromatic depth. Minced garlic is also stuffed in there, which yields a flavor that is just plain awesome.
Ingredients
- Tomatoes: Rich in vitamins C and A, and contain antioxidants for heart health.
- Rice: Provides carbohydrates for energy and contains small amounts of protein.
- Parmesan Cheese: Adds a savory, umami flavor and contains protein and calcium.
- Breadcrumbs: Contribute texture and slight crunch, while containing carbohydrates.
- Olive Oil: Offers healthy fats and enhances flavor, supporting heart health.
- Onion: Adds a sweet, aromatic taste and is rich in vitamins and antioxidants.
- Garlic: Provides a robust flavor with potential antimicrobial and cardiovascular benefits.
- Basil: Fresh, spicy aroma, with antioxidants and anti-inflammatory properties.
Ingredient Quantities
- 4 large ripe tomatoes
- 1 cup cooked rice
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Optional: 1/4 cup pine nuts or chopped walnuts
Instructions
1. Set your oven to 375°F (190°C) to warm up.
2. Cut off the tops of the tomatoes and hollow out the insides, creating a shell. Set aside the pulp and juice.
3. In a skillet, medium heat is used to warm 1 tablespoon of olive oil. Chopped onion is added to the skillet and sautéed until it is translucent, which takes about 3 to 4 minutes. Then, minced garlic is added and cooked for about another minute.
4. In a mixing bowl, combine:
– cooked rice
– sautéed onion and garlic
– Parmesan cheese (grated)
– breadcrumbs
– basil (chopped)
– salt
– pepper
– pine nuts or walnuts (optional)
5. Add the set-aside tomato pulp and juice, and mix until everything is evenly combined.
6. Stuff each tomato shell with the rice mixture, pressing down gently to pack it in.
7. Pour 1 tablespoon of olive oil over the tomatoes that are stuffed.
8. Put the tomatoes that have been stuffed into a baking dish and cover them loosely with foil.
9. In the preheated oven, bake for 30-35 minutes. Remove the foil for the last 10 minutes, so that the tops can turn golden brown and the tomatoes can achieve tenderness.
10. Let cool for a few minutes before serving. Enjoy your stuffed tomatoes as a warm and delectable side or main dish!
Equipment Needed
1. Oven
2. Knife
3. Cutting board
4. Spoon
5. Skillet
6. Mixing bowl
7. Spatula or mixing spoon
8. Measuring spoons
9. Measuring cups
10. Baking dish
11. Aluminum foil
FAQ
- Can I use a different type of cheese?Certainly! You are able to replace Parmesan with any of a variety of hard cheeses like Pecorino Romano or even a super-sharp cheddar.
- What kind of rice works best?Cooked rice of any type will suffice, but basmati or jasmine rice can provide a delightful aroma.
- Is it necessary to use fresh basil?Although fresh basil is the best for flavor, dried basil can be used if fresh basil is not available. Use about 1 tablespoon of dried basil.
- Can I make this recipe vegan?Substitute nutritional yeast for the Parmesan cheese, and make sure the breadcrumbs are suitable for vegans.
- How can I add more protein?Add cooked lentils or chickpeas to the filling to include more protein.
- What’s the best way to prepare the tomatoes?Using a spoon, scoop out the insides of the tomatoes so that they are completely hollowed out but remain intact, with a shell that can hold the filling.
- Can I prepare this dish in advance?Indeed, the filling can be made and the tomatoes stuffed a day in advance. They can be kept, covered, in the refrigerator until it’s time to serve them. At that point, pop them in the oven and you’ll have a deliciously fresh dish!
Substitutions and Variations
Parmesan cheese: Use pecorino romano or nutritional yeast as a dairy-free standby.
Breadcrumbs: For extra crunch, use panko breadcrumbs; for a gluten-free option, use almond flour.
Olive oil: For a different flavor profile, try avocado oil or melted butter.
Basil: Replace with fresh parsley or cilantro for a different but equally delicious herbaceous note.
Pine nuts or walnuts: For a nut-free alternative, use sunflower seeds or pumpkin seeds.
Pro Tips
1. Tomato Handling: Choose firm but ripe tomatoes to ensure they hold their shape during baking. If they’re overripe, they may become too soft.
2. Enhanced Flavor: Before stuffing the tomatoes, sprinkle a little salt inside the hollowed-out shells and let them sit upside down for a few minutes. This will help draw out excess moisture and intensify the flavor.
3. Cheese Variation: For a richer taste, consider adding a mix of cheeses. A little mozzarella or provolone can provide a gooey texture to the stuffing.
4. Crunchy Topping: Mix some extra breadcrumbs with a bit of melted butter and Parmesan cheese to create a crunchy topping for the last 10 minutes of baking.
5. Ingredient Flexibility: Feel free to add chopped vegetables like bell peppers or mushrooms to the rice mixture for added texture and flavor. Add them alongside the onions if they need to be sautéed.
Stuffed Tomatoes Recipe
My favorite Stuffed Tomatoes Recipe
Equipment Needed:
1. Oven
2. Knife
3. Cutting board
4. Spoon
5. Skillet
6. Mixing bowl
7. Spatula or mixing spoon
8. Measuring spoons
9. Measuring cups
10. Baking dish
11. Aluminum foil
Ingredients:
- 4 large ripe tomatoes
- 1 cup cooked rice
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Optional: 1/4 cup pine nuts or chopped walnuts
Instructions:
1. Set your oven to 375°F (190°C) to warm up.
2. Cut off the tops of the tomatoes and hollow out the insides, creating a shell. Set aside the pulp and juice.
3. In a skillet, medium heat is used to warm 1 tablespoon of olive oil. Chopped onion is added to the skillet and sautéed until it is translucent, which takes about 3 to 4 minutes. Then, minced garlic is added and cooked for about another minute.
4. In a mixing bowl, combine:
– cooked rice
– sautéed onion and garlic
– Parmesan cheese (grated)
– breadcrumbs
– basil (chopped)
– salt
– pepper
– pine nuts or walnuts (optional)
5. Add the set-aside tomato pulp and juice, and mix until everything is evenly combined.
6. Stuff each tomato shell with the rice mixture, pressing down gently to pack it in.
7. Pour 1 tablespoon of olive oil over the tomatoes that are stuffed.
8. Put the tomatoes that have been stuffed into a baking dish and cover them loosely with foil.
9. In the preheated oven, bake for 30-35 minutes. Remove the foil for the last 10 minutes, so that the tops can turn golden brown and the tomatoes can achieve tenderness.
10. Let cool for a few minutes before serving. Enjoy your stuffed tomatoes as a warm and delectable side or main dish!
