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- Diet & lifestyle
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Enjoy this colourful dish packed with flavour. The succulent roasted stuffed tomatoes combined with Manchego cheese, basmati and wild rice, and aromatic spices are sure to brighten your evening meal.
2 people made this
- 12 to 14 large heirloom tomatoes
- 1 tablespoon olive oil, plus extra
- 2 shallots, chopped
- 1 stick celery, finely chopped
- salt and pepper to taste
- 100g basmati and wild rice blend
- 1 pinch chilli flakes
- 1 sprig rosemary, finely chopped
- 300ml hot vegetable stock
- 100g Manchego cheese, chopped
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Slice off the top of each tomato horizontally, reserving each tomato lid. Scoop out the seeds and heart from the middle of each and spoon into a bowl. Put the tomatoes into an ovenproof dish and drizzle with a little oil. Season well.
- Heat 1 tablespoon of oil in a pan and gently cook the shallots and celery until just softened. Finely chop the tomato pulp and add to the pan. Simmer for 5 to 8 minutes until the mixture looks saucy.
- Season the mixture well then stir in the rice, chilli flakes and rosemary. Pour in 200ml of the stock, cover with a lid and bring to the boil. Simmer for 15 minutes until the stock has all absorbed and the rice is just tender.
- Preheat the oven to 200 C / 180 C fan / Gas 6.
- Stir in the Manchego cheese, then spoon the rice mixture evenly among the tomato shells. Put the reserved tomato lids on top of each, then pour around the remaining stock. Cover the dish with foil.
- Bake for 20 minutes, removing the foil for the last 5 minutes of cooking time.
See it on my blog
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Stuffed Tomatoes with Serrano & Manchego
Position a rack in the center, or 1 rung above the center, of the oven and preheat to 450°.
Slice off the tops of the tomatoes and, using a spoon, gently scoop out the center of each tomato discard the tomato pulp. Season the tomatoes with salt and pepper. Line each tomato with a slice of ham, allowing it to hang over the sides.
In a food processor, pulse or grind the bread into large homemade breadcrumbs.
In a medium skillet, heat the oil, three turns of the pan, over medium to medium-high. Add the onion, garlic, and thyme season. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the breadcrumbs. Transfer the mixture to a small bowl and mix in the cheese and parsley. Stuff the tomatoes with the breadcrumb mixture. Bake until light golden on top, about 15 minutes.
Use a spoon to scoop out the center of the tomato, leaving a 1/4-inch border. Line with the ham and stuff with the breadcrumbs.
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Lidia’s Italian-American Kitchen
In a 1-quart saucepan, heat 1 1/2 cups salted water, 2 tablespoons of the oil and the bay leaves to a boil. Stir in the rice and bring to a boil. Adjust the heat to a lively simmer and cook the rice, unovered, until al dente, tender but firm, about 12 minutes. Most of the liquid should be absorbed and the texture of the rice is creamy. Drain any excess liquid from the rice and transfer the rice to a mixing bowl.
Meanwhile, preheat oven to 375 degrees F. Cut a 1/2-inch slice from the top of each tomato and set aside. Scoop out the pulp and seeds with a teaspoon and drop into a strainer set over a bowl. Press on the pulp in the strainer to squeeze out as much liquid as possible. Reserve the liquid and discard the pulp in the strainer.
Toss the rice, mozzarella, 1/2 cup of the Grana Padano and the basil together in a small bowl. Taste and season with salt and pepper.
Gently stuff the tomatoes with the rice mixture, dividing it evenly. Top each tomato with the reserved slices. Using some of the remaining oil, brush a baking dish into which the tomatoes fit comfortably. Set the stuffed tomatoes in the dish. Add the strained liquid from tomatoes and, if necessary, pour in enough water to come about ¼ inch up the sides of the tomatoes. Drizzle the remaining oil over the tomatoes and sprinkle them with the remaining 1 tablespoon grated cheese. Cover the dish loosely with aluminum foil and bake 15 minutes.
Uncover the dish and bake until the tomatoes are very tender and the tops are lightly browned, about 10 minutes. Remove tomatoes from oven and let rest for a few minutes. Carefully transfer the tomatoes to a serving platter, or individual plates. Swirl the juices in the pan to incorporate the oil into the juices and spoon the pan juices over and around the tomatoes. The tomatoes are best when served warm, with some of the pan juices drizzled over each serving.
You will also need
This is the vegetarian version of Greek tomatoes & peppers, without any meat. Additional essential ingredients are rice, onions, some extra chopped tomatoes, extra virgin olive oil, lots of fresh herbs, dry oregano, sea salt, and freshly ground pepper. I also added raisins and pine nuts, but both are optional. A little sugar and some breadcrumbs give a nice crust on top of the veggies.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Remove all tomato stems.
Using a sharp slice off the bottom side of the tomatoes, cut about &frac18 of an inch or even less if you can. Save the little cap on the side.
Carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the 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.
Slice the bottom of the bell peppers, cut about ¼ inch this time. Save the little pepper cap on the side.
Carefully remove the bell pepper flesh, rinse each pepper under water to remove any seeds.
Place the peppers and tomatoes in a large baking pan, open side up this time. Cover each with their little caps.
In a large sauté pan add 4 tbs olive oil. In medium heat, sauté the onion 2-3 min until soft and fragrant. Add the rice, pine nuts, and raisins. Sauté 2-3 min.
Chop the tomato flesh and add it with its juices to the filling.
Add half of the crushed tomatoes, season with sea salt and freshly ground black pepper, stir well and simmer for 5 minutes.
Turn the heat off and mix in the chopped mint and parsley. Add 1 tbsp dry oregano, season with salt and pepper. Mix everything very well.
Preheat oven to 350 F / 180 C
Using a tablespoon take a spoonful of the mixture and start filling your veggies. Fill around ¾ from the top. The rice will grow in size as it cooks, and you don&rsquot want to overflow your veggies. Cover each with their little caps.
In a separate bowl, mix the potatoes with 1-2 tbs olive oil and season with sea salt, freshly ground pepper, and a tablespoon of oregano.
Any filling mixture you have left, you can add it around the veggies, at the bottom of the pan.
Tuck the potatoes snuggly between the tomatoes and peppers.
Mix 1 tsp sugar with the breadcrumbs. Add a teaspoon or so of the breadcrumb mix on top of each tomato and pepper.
Any olive oil you have left, drizzle it evenly all over the pan. Add the rest of the crushed tomatoes carefully to the bottom of the pan, around the filled veggies and potatoes.
Cover with aluminum foil and bake for ½ hour.
Uncover and continue baking for another 90 min until most liquid has evaporated and the tops of veggies are nice and golden. Every oven cooks differently, and you might not need to cook them for the full 90 minutes. Check the potatoes, they need to have nice crusty edges and a soft buttery inside.
Guys, we should definitely, definitely talk about these. Here, I’ll go first: I think it’s essential that you not let another tomato season pass without making them. I realize that you might imagine rice-stuffed tomatoes to be something unappealing. Maybe you had a cold, stomach-turning one at a buffet wedding too many years ago that its squidgy horror should still be fresh in your mind, and yet. Maybe you cannot imagine why anyone would consider rice stuffed inside a tomato to be something noteworthy, being just rice and tomatoes, possibly two of the most generic foods out there. Maybe you’re waiting to hear what I dolled these up with to make them interesting — was there bacon or cheese or caramelized onions? Did I amp it up with whole grains or kale? Maybe I cooked an egg inside, like that one time? And maybe you’re going to be disappointed when I tell you that I added nothing, just about nothing at all, and that’s the best thing about them.
For a quicker version, use cooked rice instead — leaving out the 3/4 cup olive oil from the mixture — and set the tomatoes in the pan without any potatoes or leftover rice. Then, just drizzle them with a little olive oil and cook for 15-20 minutes at 400 degrees F.
At Commanderie de Peyrassol, the wonderful Provenl winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.
MARTIN MORRELL MARTIN MORRELL
Using a melon baller to scoop out the inside of the tomatoes leaves a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.
- Rice: I used a wild rice blend to stuff the tomatoes. It has a delicious nutty flavor to it and it is also more nutrient dense than white rice.
- Lemon juice: Use fresh lemon juice for the best flavor. It adds a nice zing of freshness.
- Seasonings:Garlic powder, dried oregano and black pepper.
- Parmesan: Use freshly grated rather than pre-grated if you can. Pre-grated can have a slightly grainy texture and the flavor isn’t as bold.
- Tomatoes: Use the freshest and ripest tomatoes you can for the sweetest flavor. Cut the tops off and scoop out the seeds with a spoon to hollow them out.
- Breadcrumbs: These rice stuffed tomatoes are topped with crispy panko breadcrumbs for extra texture.
Be sure to scroll down for the full recipe!
- Mix the cooked rice with the parmesan and seasonings (photo 1).
- Hollow out the tomatoes, fill with the rice and top with parmesan and breadcrumbs (photo 2).
In a large skillet, brown the ground turkey over medium heat. Once the turkey is completely cooked through, season with salt and paprika. Stir to combine. Add the garlic cloves and cook for an additional 30 seconds.
Add the extra virgin olive oil and pour in Black Beans and Rice Rice Dinner Mix. Add water stir together. Cover and cook according to the directions on the package.
While the rice is cooking, cut the top off the tomatoes. Using a spoon scoop out the seeds and leave the rest of the tomato so it’s open and able to be stuffed.
Place the tomatoes in a large baking dish. Preheat the oven to 425°F..
When the rice is cooked through, use a fork to fluff it up. Add the shredded cheese and a sprinkle of fresh cilantro, if desired. Stir to combine. Then spoon the rice mixture into the tomatoes.
Bake 15 to 20 minutes until the tomatoes are softened. Sprinkle with additional cheese, if desired, and bake for another 3 to 4 minutes until the cheese is melted.
Baked Tomatoes Stuffed with Herbed Rice
Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the rice over high heat until al dente, about 15 minutes. Drain the rice thoroughly and transfer it to a large bowl.
Meanwhile, cut off the top fourth of each tomato reserve the tops. Using a melon baller and working over a bowl, hollow out the tomatoes. Pass the tomato pulp, seeds and juices through a food mill fitted with the fine disk.
In a bowl, mash the anchovies with the butter. Stir the anchovy butter into the hot rice, then mix in the tomato puree, cheese, red pepper, basil and parsley. Season the rice and the hollowed-out tomatoes with salt and pepper. Stuff each tomato with 1/3 cup of the rice. Put the tops on the tomatoes and transfer to an oiled roasting pan. Bake for 30 minutes, basting with the pan juices the tomatoes are done when they are tender and the rice is warm. Serve warm.