Roman Stuffed Tomatoes

Farm.Fares's picture

Sep. 16, 2011


Ripe firm tomatoes 8 Large
Olive oil 1/2 Cup (8 tbs)
Minced parsley 1/3 Cup (5.33 tbs)
Garlic 2 Clove (10 gm) , minced
Long grain rice 1 Cup (16 tbs) (Raw)
Saffron 1 Teaspoon
Hot chicken consomme 2 Cup (32 tbs)
Salt To Taste
Pepper 1
Ground cinnamon 1/8 Teaspoon


Cut a slice from the top of each tomato under the stem and scoop out the pulp with a teaspoon.

Be careful not to break the shell.

Strain the pulp through a sieve and reserve.

Place the tomatoes side by side in a shallow baking dish.

Sprinkle each tomato with a few drops of olive oil.

Heat the remaining oil in a saucepan.

Cook the parsley and garlic for 2 minutes.

Add the rice and cook, stirring constantly, for 3 more minutes.

Stir the saffron into the consomme.

Add the hot consomme to the rice and cover the saucepan.

Cook over low heat, stirring frequently, for about 10 minutes or until the rice is three-quarters done.

Remove from the heat and season the rice with the salt, pepper and cinnamon.

Fill the tomato shells with the rice mixture.

Pour the strained tomato pulp over the tomatoes; if there is not enough strained pulp to make 1/4 inch in the pan, add a little water.

Bake in a preheated moderate oven (350° F) for about 30 minutes or until the rice is tender and the liquid has been absorbed.

Check for scorching; if necessary, add a little more hot water.

Baste occasionally with the pan juices.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 334Calories from Fat 166

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 385 mg16.04%

Total Carbohydrates 38 g12.7%

Dietary Fiber 3 g12%

Sugars 7 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet