Baked Stuffed Tomatoes Recipe: A Delightful Italian First Course
Stuffed tomatoes are a timeless Italian classic, perfect for turning humble ingredients into an exquisite dish that delights the senses. This recipe is carefully crafted to serve six people, offering a harmony of flavors from fresh tomatoes, aromatic herbs, and melted cheese. Whether you’re preparing a Sunday family lunch or impressing guests at a dinner party, these stuffed tomatoes will undoubtedly become a favorite.
Ingredients
Below is a detailed table of the ingredients you’ll need for this recipe:
| Ingredient | Quantity |
|---|---|
| Large vine-ripened tomatoes | 12 |
| Vialone nano rice | 250 g |
| Smoked provola cheese (scamorza) | 100 g |
| Pecorino cheese, grated | 40 g |
| Grana Padano DOP cheese, grated | 40 g |
| Garlic | 1 clove |
| Fresh parsley | To taste |
| Fresh basil | To taste |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
| Extra-virgin olive oil | 10 g |
Nutritional Information
Here’s an approximate breakdown of the nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fats | 9 g |
| Saturated Fats | 4 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Step-by-Step Instructions
Follow these carefully outlined steps to prepare the perfect baked stuffed tomatoes:
Step 1: Prepare the Tomatoes
- Start by washing the vine-ripened tomatoes thoroughly under cold water.
- Slice off the tops of the tomatoes, creating “lids,” and set these aside for later.
- Using a small paring knife, carefully cut along the inner perimeter of the tomatoes. Scoop out the pulp with a spoon and transfer it into a bowl. Be careful not to puncture the tomato shells.
Step 2: Create the Tomato Purée
- Place the scooped-out tomato pulp into a blender or food processor and blend until smooth.
- Transfer the purée to a fine sieve over a bowl to strain excess liquid, if desired, for a thicker sauce.
Step 3: Season the Tomato Shells
- Arrange the hollowed-out tomato shells upside down on a wire rack.
- Sprinkle them with a pinch of salt to help draw out any excess moisture.
Step 4: Make the Sauce
- Heat 10 g of extra-virgin olive oil in a saucepan over medium heat.
- Add the peeled garlic clove and sauté until it becomes fragrant and slightly golden. Remove the garlic from the oil to prevent it from overpowering the sauce.
- Pour the tomato purée into the saucepan. Allow it to simmer gently for 20 minutes, stirring occasionally.
Step 5: Cook the Rice
- While the sauce simmers, bring a large pot of salted water to a boil.
- Cook the Vialone nano rice until it is just al dente. Drain the rice and set it aside.
Step 6: Finalize the Sauce
- Once the sauce has thickened, season it with salt and freshly ground black pepper.
- Finely chop the fresh parsley and basil, then stir the herbs into the sauce.
Step 7: Combine the Filling
- Transfer the cooked rice to a large mixing bowl.
- Pour the prepared tomato sauce over the rice and stir until thoroughly combined.
- Add the grated Pecorino and Grana Padano cheeses to the mixture, stirring to incorporate.
Step 8: Assemble the Tomatoes
- Dice the smoked provola cheese into small cubes.
- Fill each tomato shell halfway with the rice mixture, add 2-3 cubes of provola cheese, and top with more rice, slightly mounding it over the edge of the tomato.
Step 9: Bake the Stuffed Tomatoes
- Place the stuffed tomatoes on a baking tray lined with parchment paper.
- Cover each tomato with its reserved “lid.”
- Bake in a preheated oven at 180°C (350°F) for approximately 25-30 minutes, or until the tomatoes are tender and the tops are golden brown.
Step 10: Serve and Enjoy
- Remove the baked tomatoes from the oven and let them cool slightly before serving.
- Pair them with a crisp green salad or crusty bread for a complete meal.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat in a preheated oven at 180°C (350°F) for about 10 minutes to retain the texture and flavor.
- Freezing: While freezing is possible, note that the tomatoes might lose some firmness upon thawing.
Tips and Tricks
- Cheese Variations: Experiment with mozzarella or fontina if you don’t have provola cheese.
- Herbal Twist: Add a touch of oregano or thyme to the sauce for an earthy aroma.
- Vegan Option: Substitute rice with quinoa, omit the cheese, and use nutritional yeast for a vegan-friendly version.
Indulge in the flavors of Italy with this vibrant recipe for baked stuffed tomatoes, sure to brighten any dining table with their colorful presentation and rich, satisfying taste. Prepare them today and fall in love with the art of Italian cooking!
