Baked Stuffed Tomatoes with Rice – Perfectly Firm and Flavorful

Step-by-Step Instructions

1. Prepare the Tomatoes

1. Wash the tomatoes thoroughly.
2. Cut off the tops (keep them as “lids”).
3. Carefully scoop out the pulp using a teaspoon, being careful not to break the skin. Place the pulp in a bowl.
4. Lightly salt the inside of each tomato and place them upside down on a plate to drain for 15–20 minutes.

2. Prepare the Filling

1. Blend the tomato pulp roughly with garlic (if using), parsley, basil, a drizzle of olive oil, salt, and pepper.
2. Pour the sauce into a large bowl.
3. Add the raw rice and mix well. Let it rest for at least 1 hour — the rice will absorb some of the liquid and won’t overcook in the oven.
4. Add grated Parmesan if you want a richer flavor.

3. Stuff the Tomatoes

1. Fill each tomato about three-quarters full, as the rice will expand during cooking.
2. Cover each tomato with its top “lid.”

4. Bake

1. Arrange the tomatoes in a lightly oiled baking dish.
2. (Optional) Add diced potatoes around them, seasoned with olive oil, salt, and rosemary.
3. Drizzle everything with a bit more olive oil.
4. Bake in a preheated oven at 180°C (350°F) for about 1 hour.
5. If they start to dry out halfway through, cover them with foil.

Final Tips

• Let the tomatoes rest for at least 15–20 minutes before serving — they’ll be more flavorful and the rice will set nicely.
• You can make them a day in advance — they taste even better reheated.
• For a twist, try adding tuna, black olives, or diced mozzarella to the filling.

These baked stuffed tomatoes are a true taste of Italian summer — simple ingredients, perfect texture, and full of Mediterranean flavor.