Tomatoes stuffed with rice
Baked Tomatoes Stuffed with Rice, a delicious Italian Recipe, whole tomatoes stuffed with a perfectly spiced rice and roasted potatoes.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
FOR STUFFED TOMATOES
- 4 large round firm ripe tomatoes
- 6-7 tablespoons uncooked rice (not par boiled) (60 grams)
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 6 sprigs fresh chopped Italian parsley
- 6 leaves fresh basil chopped
- 1 clove garlic chopped
- 5 tablespoons olive oil separated (67 grams)
FOR ROASTED POTATOES
- 4-5 potatoes (peeled and chopped into medium cubes)
- 2-3 sprigs fresh rosemary (leaves only)
- 2 teaspoons oregano
- 1 teaspoon salt
- 3-4 tablespoons olive oil
In a small bowl add rice and cover with 2 cups of water let soak for 1 hour. Then drain.
Rinse and dry tomatoes, carefully cut off top of tomato and set aside, remove seed and pulp from the tomatoes, set aside the pulp and discard the seeds.
In a medium bowl mix together, chopped tomato pulp, oregano, salt, parsley, basil, garlic, 2 tablespoons (26 grams) olive oil and rice. Fill hollowed out tomatoes with mixture (divide in 4 parts), replace top on tomato.
Cut and rinse the potatoes. Dry the potatoes with a towel. In a large bowl mix together, potatoes, rosemary leaves, oregano, salt and olive oil.
Place tomatoes in lightly oiled medium to large baking pan place potatoes around the tomatoes. Sprinkle with a little salt and drizzle with a little olive oil.
Bake in a 350° (180° celsius) oven for approximately 45-60 minutes until potatoes and rice are tender. Serve immediately. Enjoy!
Calories: 453kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Sodium: 902mg | Potassium: 1200mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 43.4mg | Calcium: 104mg | Iron: 8.2mg