Description
Mediterranean Stuffed Tomatoes with Rice & Pine Nuts
Ingredients
6 large ripe tomatoes
1 cup cooked rice
1/2 cup finely diced onion
2 cloves garlic, minced
1/4 cup pine nuts, lightly toasted
2 tbsp olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/2 tsp ground cinnamon
1/2 tsp paprika
1/2 cup tomato sauce
1/2 cup vegetable broth
Salt and pepper to taste
Directions
Prepare the Tomatoes: Slice off the tops of the tomatoes and set them aside. Scoop out the insides with a spoon, leaving the shells intact. Reserve the pulp, finely chop it, and set it aside.
Make the Filling: Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened. Add the reserved tomato pulp, cooked rice, toasted pine nuts, parsley, dill, cinnamon, and paprika. Season with salt and pepper. Mix well and remove from heat.
Stuff the Tomatoes: Fill each tomato with the rice mixture. Place the tomatoes in a baking dish and replace the tops as lids.
Add Sauce: In a bowl, mix the tomato sauce and vegetable broth. Pour it into the baking dish around the tomatoes.
Bake: Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender and slightly blistered.
Serve: Garnish with fresh parsley and serve warm.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 200 kcal per serving
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Step-by-Step Guide
1. Tomato Prep: Carefully slice off the top 1/4 of each tomato. Use a small spoon or melon baller to scoop out the pulp and seeds, leaving a sturdy 1/4-inch shell. Finely chop the reserved pulp. 2. Toast Pine Nuts: In a dry skillet over medium-low heat, toast the pine nuts for 2-3 minutes until fragrant and golden, stirring constantly to prevent burning. 3. Sauté Base: In the same skillet, heat olive oil. Add onion and garlic, cooking until soft and translucent. Stir in the chopped tomato pulp and cook for 3-4 minutes until most liquid evaporates. 4. Combine Filling: Transfer the sautéed mixture to a bowl. Fold in cooked rice, toasted pine nuts, herbs, and spices. Season generously. 5. Assemble & Bake: Stuff tomatoes firmly. Place in a snug baking dish. Mix tomato sauce and broth, pouring around the base. Cover with foil and bake. Uncover for final browning.
Serving Suggestions
Serve these stuffed tomatoes as a stunning vegetarian main course alongside a crisp green salad with lemon vinaigrette and warm pita bread. For a heartier meal, pair with grilled lamb chops or lemon-herb roasted chicken. A dollop of cool tzatziki or plain Greek yogurt on the side provides a perfect creamy contrast. They are excellent served warm or at room temperature, making them ideal for picnics or potlucks.
How-to Summary
Hollow ripe tomatoes, chop the pulp. Sauté onion, garlic, and pulp. Mix with cooked rice, toasted pine nuts, herbs (parsley, dill), and spices (cinnamon, paprika). Stuff the mixture into tomato shells. Place in a dish, pour a mix of tomato sauce and broth around them, and bake covered at 375°F for 30 minutes, then uncovered for 10 minutes until tender.
Frequently Asked Questions
Can I use a different grain instead of rice? Absolutely. Quinoa, couscous, or orzo pasta are excellent substitutes. Adjust cooking times for the grain as needed before adding it to the filling.
How do I prevent the tomatoes from becoming mushy? Choose firm, ripe tomatoes and avoid over-baking. The initial covered baking steams them, while the final uncovered time should just blister the skin.
Can I prepare these stuffed tomatoes ahead of time? Yes. You can stuff the tomatoes and store them covered in the refrigerator for up to 8 hours before baking. Add the sauce and bake just before serving.
What can I use if I don’t have pine nuts? Toasted slivered almonds or chopped walnuts make a good, crunchy alternative with a slightly different but delicious flavor profile.
Are these freezable? Freezing is not recommended, as the tomato texture will become very watery and soft upon thawing and reheating.
Common Mistakes to Avoid
Avoid using overripe or soft tomatoes, as they will collapse during baking. Do not skip toasting the pine nuts; this step is crucial for deepening their flavor. Ensure you cook off excess moisture from the tomato pulp when sautéing to prevent a soggy filling. Do not overpack the baking dish; the tomatoes need space for heat to circulate. Finally, do not omit the broth and sauce in the baking dish, as it creates essential steam and a delicious base for serving.
Conclusion
Mediterranean Stuffed Tomatoes are a vibrant, flavorful dish that celebrates simple, fresh ingredients. The harmonious blend of herbs, spices, and crunchy pine nuts nestled in a tender tomato makes for a satisfying and healthy meal. By following this detailed guide and avoiding common pitfalls, you can consistently create an impressive dish perfect for any occasion. Enjoy the taste of the Mediterranean from your own kitchen.