4-5medium to medium-large firm ripe round tomatoesseeded and hollowed out
1cupuncooked rice (I used long grain par boiled)185 grams
1/2teaspoonsalt2 1/2 grams
6sprigs fresh chopped Italian parsley
1/4 - 1/2cupchopped tomato pulp55-82 grams
2-3tablespoonsolive oil23 - 34 1/2 grams
Pre-heat oven to 375° (180° celsius) lightly oil a large baking pan.
In a medium bowl add rice and cover with water let soak for 1 hour, then drain and rinse.
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,garlic, 2-3 tablespoons (45 grams) olive oil and rice. Fill hollowed out tomatoes with mixture. Place tops back on tomatoes, sprinkle tomatoes with a little salt and drizzle with olive oil. Add Roasted Potatoes with rosemary and bake for approximately 45-60 minutes or until potatoes and rice are tender. Serve immediately. Enjoy!
** 1/4 cup of Parmesan cheese may be added to the rice mixture if desired or top the filled tomato with a slice of onion (sprinkle with salt, oregano, rosemary and drizzle with olive oil but don't replace with the tomato top).
Italian Baked Stuffed Tomatoes With Rice https://anitalianinmykitchen.com/italian-baked-stuffed-tomatoes-with-rice/