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Rice Stuffed Tomatoes
Category
Main Course Side Dish
Servings
4
Prep Time
20 minutes
Cook Time
75 minutes
Calories
395
Author:
Giada De Laurentiis
Ingredients
- 4 large tomatoes (about 3 1/4 pounds total)
- 2 teaspoons kosher salt
- 1/4 cup packed fresh basil leaves
- 1/4 cup vegetable broth or chicken broth
-
1/2 teaspoon dried oregano
- 2 cloves garlic (smashed and peeled)
-
1/4 cup plus 2 tablespoons olive oil
-
1/2 cup tomato puree (such as Bio Orto Passata, or more as needed)
-
3/4 cup arborio rice
- 2 large Yukon gold potatoes (diced)
- Grated Parmesan (optional)
Instructions
- Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
- Preheat the oven to 375 degrees F.
- Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
- Serve with a grating of Parmesan, if desired.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 395
Amount/Serving
% Daily Value
- Carbs
- 53 grams
- Protein
- 6 grams
- Fat
- 18 grams
- Saturated Fat
- 3 grams
- Sodium
- 1243 milligrams
- Fiber
- 5 grams
- Sugar
- 6 grams
6 reviews & comments
Thank you,Giada de Laurentiis.I remember,my mom made this stuffed tomatoes all the time, my young Adults Leon and Viva loved. I make it now every week I promised.Happy New Year 🥳
Tu piccola bellezza. Absolutly wonderful. Gwyn
I made this for my family tonight for the first time and we all loved it – including the 1.5 year old! We will absolutely make this again. Great idea for a side dish when entertaining too.
We loved this recipe. It made great leftovers for lunch the next day. I certainly will make again. Best with summer ripe tomatoes.
Loved this!! and so did the kids! Skipped the parm to make it even healthier and was still great!
This is such a great dish! So easy and delicious. Made it my own by adding 1/2 an onion, more garlic and substituted some chicken bullion for salt. This is the kind of dish that will be even better the next day!