Light Rice Stuffed Tomatoes
Description
An inviting and colorful oven-baked preparation , perfect for the summer season, tomatoes stuffed with Venere rice are perfect to be served as an appetizer , to start your lunch with an elegant, light and tasty entrée.
To make them beautiful as well as tasty, choose large, round tomatoes , be careful not to pierce the base and keep the top of each one, which will complete each preparation.
To halve the cooking time , you can also use leftover rice from the night before or already boiled rice, seasoning it with the pulp, a minced clove of garlic, a little salt and chopped basil, to make it the tasty filling of your preparation.
Here’s how to make some really tasty stuffed tomatoes.
Ingredients
to recalculate the ingredient amounts
- Large red tomatoes 400 g
- Boiled Venus rice 250 g
- Arborea Gran Campidano 100 g
- Garlic 3 g
- Parsley 15 g
- Mint 10 g
- Basil 10 g
- Extra virgin olive oil 30 ml
- Salt 4 g
Instructions
Tips
- 1 To prepare the rice-stuffed tomatoes, start by washing and drying the tomatoes. Then, using a sharp knife, cut them two-thirds of the way through, saving the tops. Empty them out using a spoon, without piercing the bottom, and place the pulp into a bowl. To make this easier, place them in a pan with a drizzle of oil and half a glass of water before emptying them. Cook over low heat, covered, for a minute or until slightly soft.
- 2 At this point, turn the tomatoes and the caps over and let them drain. In the meantime, prepare the filling: blend the pulp in a blender and filter it to remove the seeds. Then add the chopped garlic, basil, mint, and parsley to the pulp and mix.
- 3 At this point, add the Venere rice boiled in salted water and the grated Gran Campidano, season everything with salt and pepper, mix well and leave to flavour for an hour.
- 4 In the meantime, place the tomato bases on a baking tray lined with parchment paper or a lightly oiled baking dish. Fill them with the prepared mixture, top each one with its own top and drizzle with extra virgin olive oil.
- 5 Bake in a preheated static oven at 180° for 30 minutes, then remove your rice-stuffed tomatoes from the oven and let them cool before serving.
Share this recipe
Variations
The filling can be customized with the addition of various ingredients. As an alternative to Venere rice, you can use brown rice, quinoa, farro, or simply couscous. Enhance the sauce with chopped nuts and seasonal vegetables, or, if you prefer
, wild garlic pesto
, diced mozzarella, or
creamy ricotta salata.
for an even tastier and more stringy effect .
You can use the same procedure to prepare other types of
stuffed vegetables.
. Aubergines, peppers, round courgettes will decorate your table, making, for example, an appetizer buffet
colorful and tasty
.
Did You Know?
Stuffed tomatoes are a summer dish with a
typically Mediterranean aroma and flavour.
. Ideal for an aperitif or as a side dish, tomatoes with rice can be eaten both cold and warm and are among the most scenic among the various appetizer recipes .
The
trick to preparing
this dish perfectly is to let the rice soak in the tomato pulp for at least an hour in the refrigerator, making sure to drain the juice well first to avoid a watery effect.
Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
