Stuffed tomatoes are perfect for a light vegetarian meal. The flavor of the tomatoes mixes so well with the rice while it cooks.
This is one of my favorite summer recipes. Be sure to use firm, ripe tomatoes. Overripe tomatoes will shrivel during cooking.
This is one of my favorite summer recipes. Be sure to use firm, ripe tomatoes. Overripe tomatoes will shrivel during cooking.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 4 medium to large firm tomatoes
- 1 small onion, chopped finely
- 2 cups cooked rice
- 1/3 teaspoon allspice
- 2 tablespoons olive oil
- salt
- pepper
Preparation:
Prepare and cook rice according to package directions. Allow to cool.
Preheat oven to 350 degrees.
Core tomatoes and scoop out insides with small spoon. Leave about 1/4 inch of tomato at the bottom. Rinse with water and place upside down to drain on paper towel.
In a small saute pan, saute onions in olive oil. Saute until tender and light brown. Remove from heat and mix in with rice. Add allspice and salt and pepper to taste. Mix well.
Stuff tomatoes with rice mixture. Rub the outside of tomatoes with olive oil and place in casserole dish.
Bake for 25 minutes or until tomatoes are tender.
Preheat oven to 350 degrees.
Core tomatoes and scoop out insides with small spoon. Leave about 1/4 inch of tomato at the bottom. Rinse with water and place upside down to drain on paper towel.
In a small saute pan, saute onions in olive oil. Saute until tender and light brown. Remove from heat and mix in with rice. Add allspice and salt and pepper to taste. Mix well.
Stuff tomatoes with rice mixture. Rub the outside of tomatoes with olive oil and place in casserole dish.
Bake for 25 minutes or until tomatoes are tender.
