Pomodori Ripieni (Stuffed Tomatoes)

This is a traditional roman dish that is vegan, vegetarian and oh so delicious!

It’s a simple, quick summer dish to make and it even tastes better the next day. I know it might sound crazy that this would be a summer dish but it really just is.
So, if you find yourself with little time or rushing around with not enough time to dedicate to the kitchen I would say that this dish was designed specifically for you.
I wanted to share this recipe because even if it’s not something that I invented or something so known, it’s actually a very healthy and fast meal for either lunch or dinner. The original recipe calls for wedged potatoes to be baked along with the tomatoes but I left the potatoes out and made myself a side salad and or veggie dish. I really hope that you like as much as we did.

Here goes. Enjoy!

Pomodori Ripieni 3

Ingredients:
Serves 9

  • 9 Large Tomatoes
  • 9 Tbsp. Rice
  • 2 Garlic cloves
  • Few leaves of Basil &/or Parsley
  • Extra Virgin Olive oil to taste
  • Salt and Pepper to taste

Rinse the tomatoes and slice the top off and set them aside to then use later to cover the tomatoes with.

Grab a medium sized bowl and with a spoon carefully scoop out pulp of tomato into it. Place tomato face side down and continue process until all tomatoes are done.
Now blend or chop up the pulp of the tomato and return to bowl. Add the garlic chopped finely to the bowl along with the evoo, basil, salt and pepper.
Now add the rice and mix all ingredients well, allow to sit for atleast 1 hour and 1/2.

Preheat your oven to 200°C (380° F).

Grab a baking dish drizzle some evoo and then place the tomatoes inside face up. Scoop rice inside each tomato and once completed top the tomato with the tomato tops you set aside.

Bake for an hour. And then you can either leave them to cool for the rest of the day or you can eat them right away. Either way I think they are delicious.

 

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