Description
Roman Rice-Stuffed Tomatoes offer a taste of Italy in a vibrant, wholesome dish that’s perfect for any occasion. Juicy tomatoes are hollowed and filled with a savory mixture of seasoned rice, onion, and garlic, then baked to perfection. This recipe not only impresses with its rich flavors but is also straightforward enough for a weeknight dinner or special family gatherings. Each bite bursts with freshness, making it an ideal centerpiece on your dining table. Whether served alone or paired with a crisp salad or grilled vegetables, Roman Rice-Stuffed Tomatoes are sure to become a favorite in your home.
Ingredients
Scale
- 4 large ripe tomatoes
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the tomatoes and scoop out the insides, reserving the pulp.
- In a mixing bowl, combine rice, diced onion, minced garlic, oregano, salt, pepper, and reserved tomato pulp.
- Drizzle olive oil inside each tomato and fill them generously with the rice mixture.
- Place stuffed tomatoes in a baking dish and bake for 25-30 minutes until tender.
- Garnish with fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed tomato (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg