Roman Rice Stuffed Tomatoes
A flavor-packed vegetarian dish featuring juicy tomatoes stuffed with Roman rice, fresh herbs, and cheese, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 4 large large firm tomatoes Ripe and bursting with flavor
- 1 cup Roman rice Offers a delightful texture
- 1 cup vegetable broth Low-sodium, adding depth to each bite
- ½ cup grated Parmesan cheese Rich and nutty
- ¼ cup fresh basil Chopped, aromatic and fragrant
- 3 cloves garlic Minced, providing a savory kick
- 2 tablespoons extra virgin olive oil Promoting richness
- to taste Salt and pepper Enhancing the natural flavors
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice off the tops of the tomatoes and scoop out the insides, removing the seeds and flesh while keeping the outer walls intact.
- In a saucepan, heat olive oil over medium heat and sauté minced garlic until golden and fragrant.
- Stir in the Roman rice and add vegetable broth, cooking until rice absorbs most liquid, about 15 minutes.
Mixing and Stuffing
- Remove from heat and fold in basil, Parmesan, salt, and pepper.
- Stuff each tomato with the rice mixture and arrange them in a baking dish.
- Drizzle with olive oil if desired.
Baking
- Cover with foil and bake for 25 minutes, removing foil for the last 5 minutes to allow browning.
Notes
For a healthier option, substitute Roman rice with quinoa or cauliflower rice. Add assorted vegetables for extra flavor. Consider drizzling balsamic glaze for a gourmet touch.