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Stuffed Tomatoes

GialloZafferano's picture
The stuffed tomatoes is a delicious recipe, that can be eaten warm or cold, and prepared in advance... let's see the recipe!
Ingredients
  Tomatoes 12 Medium
  Parsley bunch 1 Bunch (100 gm), chopped finely
  Basil leaves 10 Small, chopped finely
  Scamorza cheese/Provolone cheese 120 Gram, grated
  Extra virgin olive oil 4 Tablespoon
  Rice 320 Gram
  Pecorino cheese 40 Gram, grated
  Parmesan cheese 40 Gram, grated
  Salt and pepper To Taste
  Garlic 1 Clove (5 gm)
Directions

GETTING READY
1. Preheat the oven at 350°F.
2. Cut the tomatoes caps and keep aside until needed.
3. Cut around the perimeter and scoop out the flesh. Hollow out the inside and collect the flesh in this bowl, to use later.
4. Sprinkle salt in the inside of the tomato, and flip it over bottom side up, on a rack to lose the excess water.

MAKING
5. Blend the tomato pulp in a blender, in the meanwhile boil the rice in salt water, drain it a couple of minutes before the end of cooking, since the rice must be al dente.
6. Saute garlic in a pan with 3 tablespoons of extra virgin olive oil and then add the tomato puree add salt & pepper and finally the chopped parsley and basil. Let the sauce thicken.
7. Combine the mixture with cheese and pepper and drained rice in a separate bowl, mix everything. This is the mixture we'll use to stuff our tomatoes.
8. Fill the tomatoes start with some rice on the bottom and the provolone cheese inside, which has been cut into cubes of about 1/3 oz (10 g) each; cover and arrange them in a deep baking pan.
9. Line a drip pan with parchment paper and arrange the tomato caps on it, drizzle little oil on the bottom, and now I'll drizzle some more on top after that bake the tomatoes bake in the preheated oven for about an hour and put the caps on the rack below, so they'll cook together.

SERVING
10. Serve each tomato hot, covered with its own cap and a leaf of basil on top.

TIPS
If you want them crunchier on top, turn on the grill 5 minutes before the end of baking time.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Tomato
Restriction: 
Low Cholesterol, Low Sugar
Preparation Time: 
40 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
12

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