Description
These stuffed tomatoes are a delightful and flavorful vegetarian dish featuring large tomatoes filled with a savory mixture of cooked rice, toasted pine nuts, fresh herbs, and parmesan cheese. Perfectly baked and finished under the broiler for a golden, crunchy topping, this recipe brings a fresh and vibrant option to your meal repertoire.
Ingredients
Tomatoes and Stuffing
- 6 large tomatoes
- 1 1/2 cups cooked rice
- 1/4 cup bread crumbs (gluten-free if desired, plus more for topping)
- 1/8 cup pine nuts (toasted)
- 1 lemon (zested and juiced)
- 2 small shallots (minced)
- 2 cloves garlic (minced)
- 1/2 cup minced herbs (basil, parsley, cilantro, mint & lemon thyme)
- 2 tablespoons extra virgin olive oil (divided)
- Salt and pepper to taste
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to prepare for baking the stuffed tomatoes.
- Prepare the tomatoes: Slice the tops off the tomatoes and carefully scoop out the insides with a spoon, leaving sturdy shells for stuffing.
- Arrange and season: Lightly oil a glass baking dish or baking sheet, place the tomato shells inside, and season their interiors with salt and pepper.
- Toast pine nuts: Heat a small pan over medium heat and toast the pine nuts for 4-5 minutes until they turn golden and fragrant. Remove from heat.
- Sauté aromatics: Using the same pan, add 1 tablespoon of olive oil and lightly sauté the minced shallots and garlic until soft and fragrant, about 2-3 minutes.
- Mix stuffing: In a bowl, combine the cooked rice, bread crumbs, toasted pine nuts, lemon zest and juice, minced herbs, sautéed shallots and garlic, remaining tablespoon of olive oil, and season with salt and pepper. Mix thoroughly to combine all flavors.
- Stuff the tomatoes: Spoon the prepared stuffing mixture into each tomato shell, filling them generously.
- Add topping and bake: Sprinkle additional bread crumbs and freshly grated parmesan cheese over the stuffed tomatoes. Bake in the preheated oven for about 15 minutes.
- Broil for finishing touch: Switch the oven to broil and broil the tomatoes for 1-2 minutes to achieve a golden brown, crunchy topping. Watch carefully to prevent burning.
Notes
- For a gluten-free version, use gluten-free bread crumbs.
- Make sure to toast the pine nuts gently to enhance their flavor without burning.
- Adjust the herbs according to your preference or what’s freshest and available.
- Serve warm as a side dish or a light vegetarian main course.
- Leftover stuffing can be used as a tasty rice side or salad addition.
