Ingredients
Scale
- 4 large firm tomatoes
- 1 cup Roman rice
- 1 cup vegetable broth (low-sodium)
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil (chopped)
- 3 garlic cloves (minced)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice off the tops of the tomatoes and scoop out the insides. Reserve for later use.
- In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Stir in the Roman rice until coated in oil, then add vegetable broth and simmer until rice absorbs most of the liquid (approximately 15 minutes).
- Remove from heat, then fold in chopped basil, grated Parmesan, salt, and pepper.
- Generously stuff each tomato with the rice mixture and place them upright in a baking dish. Drizzle with additional olive oil if desired.
- Cover with foil and bake for 25 minutes; remove foil for the last 5 minutes to achieve a golden finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed tomato (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg