Tomatoes Stuffed with Rice

DifficultyIntermediate
Yields4 Servings
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins
 8 cups large tomatoes
 salt
 ¼ cup olive oil
 1 cup rice
 1 finely chopped onion
 1 garlic clove, finely chopped
 2 tbsp chopped parsley or mint
 2 tbsp raisins
 ¼ cup pine nuts
 salt and pepper
1

Cut a slice from the bottom of each tomato and set aside for later. Remove the pulp, place in a bowl and mash well. If desired you can use a food mill to remove the seeds. Then add salt inside the tomatoes, smear with olive oil on the outside and place on a baking tray with olive oil.

2

Mix the rice, onion, garlic, parsley, raisins, pine nuts and two tablespoons of olive oil with the crushed pulp or crushed tomato mix. Season with salt and pepper and fill the tomatoes with this mixture carefully to leave enough space for when the rice inflates. Cover them with the tomato slices previously set aside, brush with olive oil and add water to the bottom of the tray (about 1 cm). Bake for 40 minutes at 175ºC.

Category

Ingredients

 8 cups large tomatoes
 salt
 ¼ cup olive oil
 1 cup rice
 1 finely chopped onion
 1 garlic clove, finely chopped
 2 tbsp chopped parsley or mint
 2 tbsp raisins
 ¼ cup pine nuts
 salt and pepper

Directions

1

Cut a slice from the bottom of each tomato and set aside for later. Remove the pulp, place in a bowl and mash well. If desired you can use a food mill to remove the seeds. Then add salt inside the tomatoes, smear with olive oil on the outside and place on a baking tray with olive oil.

2

Mix the rice, onion, garlic, parsley, raisins, pine nuts and two tablespoons of olive oil with the crushed pulp or crushed tomato mix. Season with salt and pepper and fill the tomatoes with this mixture carefully to leave enough space for when the rice inflates. Cover them with the tomato slices previously set aside, brush with olive oil and add water to the bottom of the tray (about 1 cm). Bake for 40 minutes at 175ºC.

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