Stuffed Tomatoes: A Comforting Classic with a Creative Twist
Stuffed tomatoes are one of those timeless dishes that combine simplicity, flavor, and versatility in the most satisfying way. Perfect for weeknight dinners, casual lunches, or even elegant gatherings, this dish turns humble ingredients into something truly special. With juicy ripe tomatoes as the star, the stuffing can be customized endlessly, making this recipe suitable for meat-lovers, vegetarians, or anyone in between.
The basic concept is simple: tomatoes are hollowed out and filled with a savory mixture that typically includes rice, ground meat, herbs, and aromatics like garlic and onions. The flavors meld beautifully in the oven, as the tomatoes roast and become tender, while the filling absorbs their sweetness and moisture. A touch of melted cheese on top creates a golden crust that adds richness and texture.
Ingredients:
- 6 medium ripe tomatoes
- 1 cup cooked rice
- 200g ground beef (or lentils for a vegetarian version)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp chopped parsley
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: shredded cheese for topping
Preparation:
Start by slicing the tops off the tomatoes and carefully scooping out the insides with a spoon. Lightly salt the insides and place them upside down to drain excess liquid. Meanwhile, heat olive oil in a pan and sauté the onion and garlic until fragrant. Add the ground beef (or lentils) and cook until done. Stir in the cooked rice, parsley, oregano, salt, and pepper. Remove from heat and let cool slightly.
Stuff the tomatoes with the filling and place them in a lightly oiled baking dish. Top with grated cheese if desired. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until the tops are golden and the tomatoes are soft but still hold their shape.
Serving Tips:
Serve the stuffed tomatoes hot, with a side of green salad, roasted vegetables, or crusty bread. They’re also delicious at room temperature and make great leftovers for the next day’s lunch. For added flavor, drizzle with a little balsamic glaze or a dollop of yogurt sauce.
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