CHEESY STUFFED TOMATOES
Rach, you had us at 'cheesy'
Provided by Rachael Ray
Number Of Ingredients 12
Steps:
- Cut the tops off the tomatoes and lightly give them with a gentle squish or use a teaspoon to remove some seeds
- Carefully scoop the flesh into a bowl and season the hulled tomatoes with salt and pepper
- Combine the flesh with Pepper Jack, garlic and onion; re-stuff the tomatoes
- In another bowl, combine the breadcrumbs with oregano, fresh cilantro or parsley and Parm
- Pile topping on the stuffed tomatoes, packing the breadcrumbs in, and spray with cooking spray
- Place on a baking sheet and roast in a 425°F oven or put in a grill roasting pan and grill for 8-10 minutes until golden and the cheese is melted
- MORE: Stuffed Cutlets Stuffed Peppers Stuffed Zucchini
STUFFED TOMATOES
Steps:
- Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
- Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
- Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.
Nutrition Facts : Calories 219 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Protein 6 grams, Sugar 5 grams
BAKED STUFFED TOMATOES
Make and share this Baked Stuffed Tomatoes recipe from Food.com.
Provided by tomsawyer
Categories Vegetable
Time 1h15m
Yield 6 baked stuffed tomatoes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Slice off top of tomatoes.
- Using a spoon, hollow out the tomatoes keeping around an inch of tomato "meat (or whatever its called)" around the bottom and sides.
- Discard pulp.
- Turn tomatoes upside down on paper towel to drain.
- In a saucepan, heat oil, parsley, scallions, garlic, and breadcrumbs.
- Mix together until just heated through and moist.
- Place tomatoes in well oiled casserole dish.
- Fill with stuffing.
- Top each with a tablespoon of cheese.
- Brush tomatoes with oil.
- Bake for 45 minutes or until cheese is golden brown and tomatoes look done, baste with oil occasionally or when needed.
- Note: as many people have noted these can be very dry depending on what type of breadcrumbs you use or how long you cook them. I would recommend adjusting the amounts according to what you have read or personal preferences.
STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
EASY STUFFED TOMATOES
Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them
Provided by Good Food team
Categories Lunch, Main course, Snack
Time 1h
Number Of Ingredients 6
Steps:
- Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
- Cut the mozzarella into chunks and snip or tear up the basil leaves.
- Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
- Put a few torn basil leaves into each one.
- Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
- Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
Nutrition Facts : Calories 331 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.44 milligram of sodium
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
CHEESY STUFFED TOMATOES
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Provided by Andy Baraghani
Categories Bon Appétit Summer Dinner Side Appetizer Tomato Mozzarella Vegetarian Quick & Easy Raisin Thyme Pistachio Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
- Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
- Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
- Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.
GREEK GEMISTA - STUFFED TOMATOES & PEPPERS
Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.
Provided by by Jenny | The Greek Foodie
Categories Vegetables
Number Of Ingredients 18
Steps:
- Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
- Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
- As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.
Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving
ROASTED STUFFED TOMATOES
A simple and easy side dish never looked this good! Roasted Stuffed Tomatoes are baked to perfection with just the right amount of parmesan, panko, and fresh herbs.
Provided by Lord Byron's Kitchen
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly brush a baking pan with olive oil. Place the tomatoes on the baking pan, cut side up. Sprinkle 1 tablespoon of the salt evenly over the tomatoes. Sprinkle 1/2 teaspoon of ground black pepper evenly over the tomatoes as well. Set aside.
- In a bowl, toss together the panko, parmesan, the remaining salt and pepper, the garlic, onion powder, basil and parsley, until well combined.
- Add the olive oil and lightly toss until the panko and parmesan mixture is coated with the oil.
- Spoon approximately 1 tablespoon of the mixture into each tomato cavity. Do not press the mixture into the tomatoes. Just evenly distribute the panko mixture into the 20 tomato halves.
- Bake for 30 minutes. Remove from oven and top with more parsley (optional) and drizzle with a little bit of olive oil. You can also add more grated parmesan. Serve immediately.
GROUND BEEF-STUFFED TOMATOES
See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.
Provided by My Food and Family
Categories Home
Time 34m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Heat oven 350°F.
- Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
- Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
- Place tomato shells on foil-covered baking sheet; fill with meat mixture.
- Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
- Bake 12 to 14 min. or until heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
STUFFED TOMATOES WITH SPINACH AND CHEESE
If you've never had stuffed tomatoes, you're in for a treat! My stuffed tomatoes recipe is filled with spinach and cheese, but there are so many variations below too.
Provided by URVASHI PITRE
Categories Side Dishes
Time 35m
Number Of Ingredients 7
Steps:
- Cut the tops off of the tomatoes. Using a small spoon, carefully remove and discard pulp.
- Season the insides of the tomatoes with ½ teaspoon of the black pepper and ¼ teaspoon of the salt. Invert the tomatoes onto paper towels and allow to drain while you make the filling.
- In a medium bowl, combine the spinach, Boursin cheese, sour cream, salt and pepper and ¼ cup of the shredded parmesan. Stir until ingredients are well combined. Divide the mixture between the tomatoes.
- Top tomatoes with the remaining ¼ cup shredded parmesan.
- Place the tomatoes in the air-fryer basket. Set the air fryer to 350°F for 15 minutes or until filling is hot.
- Follow steps 1-4, then place in a baking pan and bake at 350 for 30 minutes.
Nutrition Facts : Calories 267 kcal, Carbohydrate 10 g, Protein 11 g, Fat 21 g, SaturatedFat 13 g, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
STUFFED TOMATOES
Steps:
- Preheat oven to 400°F.
- Rinse tomatoes and cut the tops off.
- Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
- Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
- Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
- Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
- Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
- Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.
Nutrition Facts : Calories 439 kcal, Carbohydrate 31 g, Protein 18 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 743 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
EASY STUFFED TOMATOES PROVENçAL
Stuffed Tomatoes Provençal is a classic French recipe where fresh tomatoes are stuffed with a delicious breadcrumb mixture and drizzled with olive oil. It is a quick and easy dish to prepare that can be made ahead of time. These stuffed tomatoes are a perfect side dish for meals ranging from elegant to every day.
Provided by Chula King
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line a rimmed baking sheet with non-stick aluminum foil. Set aside.
- Core the tomatoes and cut in half horizontally. Scoop out pulp and seeds. Set aside.
- Make the fresh breadcrumbs by pulse processing bread in food processor fitted with a steel blade 10 times. (See Tip 2)
- Transfer breadcrumbs to bowl. Add shallots, parsley, Parmesan cheese, garlic, salt, Herbes de Provence, pepper and 2 tablespoons of olive oil. Stir to combine.
- Stuff each of the tomato halves with the bread stuffing. Drizzle with remaining one teaspoon of olive oil. (Can be made in advance up to this point.)
- Bake stuffed tomatoes in preheated 400°F oven for 20 minutes or until tops are golden brown.
- Yield: 4 stuffed tomatoes. (See Tip 3)
Nutrition Facts : Calories 127 kcal, Carbohydrate 11 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 399 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
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STUFFED BAKED TOMATOES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.5/5 (6)Total Time 50 minsCategory Quick Vegetarian RecipesCalories 314 per serving
- Heat the oven to 190°C/170°C fan/gas 5. In a saucepan, bring the stock up to the boil, then tip in the mixed quinoa/bulgur wheat, a glug of oil, the spices, salt and freshly ground black pepper. Bring back up to a fast simmer and cook until tender and all the liquid is absorbed (top up with a little more boiling water if needed). Take off the heat.
- Heat a glug of olive oil in a frying pan and cook the onion for 5 minutes until beginning to soften. Add the garlic and continue cooking for 2 minutes.
- Cut a 2cm slice off the top of each beef tomato (set aside), then use a teaspoon to scoop out the pulp inside. Put the pulp in a sieve set over a bowl to drain away any excess water. Roughly chop what’s left in the sieve and add to the pan with the onion and garlic. Increase the heat and continue cooking until the mixture has reduced and thickened (about 5-10 minutes).
- Add the sun-dried tomatoes, chopped olives, chopped artichoke hearts, harissa and most of the pine nuts and chopped herbs to the pan. Stir to combine. Tip in the cooked grains and stir again.
GEMISTA: BAKED GREEK STUFFED TOMATOES RECIPE - WHOLESOME YUM
From wholesomeyum.com
5/5 (20)Calories 499 per servingCategory Main Course
- Slice the tops off the tomatoes. Scoop out the flesh and transfer it into a large blender. Remove as much flesh as possible without puncturing the exterior skin.
- Place the tomatoes, cut side up, onto the baking dish with the "lids"on top or next to them. Set aside.
- Add balsamic vinegar, Italian seasoning, 2 tablespoons (30 mL) olive oil, and 1/2 teaspoon sea salt to the blender. Blend until smooth. Set aside.
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STUFFED CHERRY TOMATOES RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
4.7/5 (12)Total Time 20 minsCuisine AmericanCalories 21 per serving
- Rinse cherry tomatoes under running water and pat them dry. Cut off the top where the stem was. With a sharp-point knife, cut around the center of the tomato (This will make it easier to scoop the middle part out). With a small spoon or a measuring spoon – ¼ teaspoon works great, remove all the seeds.
- When done, level off the tomato by cutting a very small piece off of the bottom. Place it onto a paper kitchen towel the open side down to get rid of any excess juices.
- For the filling: In a bowl, mix all the ingredients together until well combined. Taste and adjust to your liking, if needed.
- Transfer the filling into one of the corners of a Ziploc bag. With scissors, cut a small hole and fill each cherry tomato up to the top and a little bit over. Sprinkle with paprika.
STUFFED TOMATOES - MY HEART BEETS
From myheartbeets.com
5/5 (4)Category Appetizer, Main Course, Side DishCuisine IndianCalories 138 per serving
- Boil potatoes (I use this Instant Pot method to boil potatoes), then remove the peel, add them to a bowl, and mash - it’s fine to leave small lumps of potato, it doesn’t need to be smooth. Set aside for now.
- Slice the tops off the tomatoes and set them aside. Remove the insides of the tomato with a spoon or melon baller and place them into a bowl.
- Heat oil in a large sauté pan over medium heat, then add cumin seeds. Once the cumin seeds turn brown, add onions and green chili and cook for 3-4 minutes, or until the edges of the onion begin to brown.
- Increase the heat to medium-high and add the tomato pulp/juice to the pan and cook for 10 minutes. Keep the stirring to a minimum to allow the tomatoes to reduce.
SAUSAGE-STUFFED ROASTED TOMATOES | RICARDO
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BEST GREEK STUFFED TOMATOES (GEMISTA)- TUTORIAL - THE ...
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4.9/5 (21)Total Time 1 hr 55 minsCategory EntreeCalories 273 per serving
- Rinse the rice well, place in a bowl and cover with water. Soak for 15 to 20 minutes until you are easily able to break one grain of rice between your fingertips. Drain.
- Place a large skillet over medium-high heat. Add 1/3 cup extra virgin olive oil and heat until just shimmering but not smoking. Add chopped onions (but not the sliced onions) and garlic, toss briefly until fragrant (do not brown the onions and garlic.) Add the ground meat, season with salt, pepper, cumin, oregano, allspice and nutmeg. Cook the meat for about 5 minutes or until fully browned and cooked through (use a wooden spoon to break the meat apart to avoid large chunks.)
- When meat is fully browned, add drained rice it to the meat mixture in the skillet. Add crushed tomatoes, white wine, and water (a pinch of salt if you like.) Bring the saucy mixture to a boil, turn the heat down and let simmer for for just 10 minutes or so (the simmering is an optional step, but it is helpful to get the rice cooking a little bit.) When ready, stir in the fresh herbs. Season with kosher salt to taste.
KETO STUFFED TOMATOES RECIPE - LOW CARB NO CARB
From lowcarb-nocarb.com
Reviews 4Calories 166 per servingCategory Main Dishes
- Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for few minutes.
- Once caramelized, add bacon and minced meat, mix and cook over medium heat for 15 minutes.
STUFFED TOMATOES RECIPE - DANIEL GOURET | FOOD & WINE
From foodandwine.com
Servings 4
- Preheat the oven to 400°. Coat a rimmed baking sheet with 1 tablespoon of the oil. Using a melon baller or a grapefruit knife, hollow out the tomato halves, leaving thin yet sturdy cups; reserve the scooped out tomato flesh in a bowl. Set the tomato cups on the prepared baking sheet.
- In a large skillet, melt the butter in 1 tablespoon of the oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the ground pork and veal and season with the salt, pepper and nutmeg. Cook over moderately high heat, breaking up the ground pork and veal with a wooden spoon, until the meats lose their pink color, about 4 minutes; don't let them brown. Add the reserved tomato flesh to the skillet and cook until the juices evaporate, about 5 minutes.
- Transfer the meat mixture to a bowl and let cool slightly. Beat in the parsley, eggs, 1/4 cup of bread crumbs and the Parmesan. Spoon the stuffing into the tomato cups, mounding it slightly. Sprinkle the remaining 1/2 cup of bread crumbs over the tomatoes and drizzle with the remaining 1 tablespoon of oil.
- Bake the tomatoes for about 45 minutes, or until the sides are soft and the stuffing is hot throughout. Set 4 stuffed tomato halves on each plate and serve.
STUFFED TOMATOES - DINNER AT THE ZOO
From dinneratthezoo.com
4.9/5 (14)Total Time 40 minsCategory DinnerCalories 333 per serving
- Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Discard the tomato seeds and pulp.
- Heat the olive oil in a large pan over medium high heat. Add the sausage, breaking up the sausage with a spatula. Cook for 5-6 minutes or until sausage is browned.
- Drain off any excess grease, then add the onion to the pan. Cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 more seconds.
RICE STUFFED TOMATOES - GIADZY
From giadzy.com
5/5 (4)Category Main Course, Side DishAuthor Giada De LaurentiisCalories 395 per serving
- Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
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