Stuffed Tomatoes with Rice and Herbs

Ingredients

• 6 medium-sized tomatoes 6 medium-sized tomatoes
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the tomatoes and carefully scoop out the pulp and seeds using a spoon. Reserve the pulp for later use.
3. 3.
   Rinse the rice under cold water until the water runs clear, then drain.
4. 4.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the rice to the pan and stir well to coat it with the oil and onions. Cook for 2-3 minutes.
6. 6.
   Add the tomato paste, lemon juice, chopped herbs, dried oregano, salt, and black pepper to the pan. Mix well to combine.
7. 7.
   Pour in the vegetable broth and the reserved tomato pulp. Stir everything together and bring to a simmer. Cook for 5 minutes, until the rice absorbs some of the liquid.
8. 8.
   Fill each hollowed-out tomato with the rice mixture, pressing it down gently. Place the tomato tops back on.
9. 9.
   Arrange the stuffed tomatoes in a baking dish and drizzle with a little olive oil.
10. 10.
    Bake in the preheated oven for 40-45 minutes, until the tomatoes are tender and the rice is fully cooked.
11. 11.
    Serve the stuffed tomatoes warm or at room temperature, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Tomatoes — Choose ripe tomatoes that are firm but not overly soft for the best results.
• Herbs — Use fresh herbs whenever possible to enhance the flavors of the dish.

Tips & Tricks

• For a more substantial meal, you can add cooked ground meat or chopped vegetables to the rice filling.
• Serve the stuffed tomatoes with a dollop of yogurt on top for a creamy and tangy contrast.
• If you prefer a softer tomato skin, blanch the tomatoes in boiling water for a few seconds before hollowing them out.
• Leftover stuffed tomatoes can be refrigerated and enjoyed cold as a refreshing summer salad.
• Experiment with different herbs and spices to customize the flavors of the filling to your liking.

Serving advice

Serve the Stuffed Tomatoes with Rice and Herbs as a main course accompanied by a fresh salad and crusty bread. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Arrange the stuffed tomatoes on a platter, garnished with sprigs of fresh herbs. The vibrant colors of the tomatoes and the green herbs will make the dish visually appealing.