Stuffed Tomatoes with Rice

Ingredients

• 6 large tomatoes 6 large tomatoes
• 1 cup (200g) Basmati rice 1 cup (200g) Basmati rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon lemon zest 1/2 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.6g
• Carbohydrates (total, sugars): 34g, 5g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

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, leaving the tomato shells intact. Reserve the pulp for later use.
3. 3.
   Rinse the Basmati rice under cold water until the water runs clear.
4. 4.
   In a saucepan, 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 saucepan and stir to coat it with the onion and garlic mixture.
6. 6.
   Pour in 2 cups (470ml) of water and add the dried oregano, dried basil, lemon zest, salt, and pepper. Stir well.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and cover the saucepan. Let the rice simmer for about 10 minutes or until it is cooked and the water is absorbed.
8. 8.
   Meanwhile, chop the reserved tomato pulp and add it to the cooked rice. Mix well to combine.
9. 9.
   Stuff each tomato shell with the rice mixture, pressing it down gently.
10. 10.
    Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes, or until the tomatoes are tender and the rice is slightly golden.
11. 11.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For added flavor, you can sprinkle some grated Parmesan cheese on top of the stuffed tomatoes before baking.
• Experiment with different herbs and spices to customize the flavor profile of the rice filling.
• Serve the stuffed tomatoes with a side of fresh salad for a complete meal.

Serving advice

Serve the Stuffed Tomatoes with Rice as a main course accompanied by a side of mixed greens or a fresh cucumber salad. The vibrant colors of the dish make it visually appealing, so consider plating it on a white serving dish to showcase the colors.

Presentation advice

To enhance the presentation, garnish each stuffed tomato with a small basil leaf. You can also drizzle a little extra virgin olive oil over the tomatoes before serving for a glossy finish.