Who doesn't love tomatoes in season and these yummy stuffed tomatoes are the essence of summer. Rustic, fresh and unadulterated dining, and like many vegetables and fruits, roasting these tomatoes brings out intense flavors.
The simple stuffing is packed with healthy, nutrient-dense, delicious ingredients. What more could you ask for on a warm weather night?
Don't be shy about what ingredients you use in your stuffed tomatoes. You can replace the rice with quinoa or barley. The pine nuts with almonds or walnuts and the currants with raisins. Any way you stuff them, I hope you enjoy these stuffed tomatoes as much as I did.
Love tomatoes? You will probably enjoy these tomato centric recipes: Garbanzo Bean Soup with Tomatoes and Pasta & One-Pot Tomato Basil Spinach Pasta.
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Roasted Stuffed Tomatoes with Rice, Currants & Pine Nuts
- 8 medium tomatoes
- ⅓ cup vegetable broth for sautéing
- ¾ cup water
- 1 onion, chopped
- 2 cloves garlic, chopped
- ¾ cup short-grain brown rice (or rice of your choice)
- 4 tablespoons of softened sun-dried tomatoes, chopped (or tomato paste) I prefer the sun-dried tomatoes
- 4 tablespoons of chopped basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup toasted pinenuts
- ⅓ cup currants
- ¾ cup chopped fresh parsley & some for garnish
- ⅛ cup plain dry breadcrumbs for sprinkling on top
- Cut the tops off the tomatoes and scoop the seeds and pulp into a food processor. Add the sun-dried tomatoes, basil, salt and pepper. Puree until smooth. Season the insides of the tomatoes with salt and pepper and arrange cut side up in a large baking dish that holds the sides of the tomatoes.
- In a large skillet, toast the pine nuts over medium until lightly browned. About 3-5 minutes making sure you don't burn them. Transfer to a plate.
- In the same skillet, heat the ¼ cup of vegetable broth. Add the onion and cook until softened about 4-5 minutes. Add the garlic and sauté for another minute. Add more vegetable broth if sticking.
- Add the rice and stir and sauté for another minute. Stir in the pureed tomato mixture and water and bring to a boil. Lower heat to a simmer, cover and cook the rice until tender, about 15 minutes or more. Stir occasionally and add more water if needed. Stir in the currants and pine nuts and simmer for another few minutes. Stir in the parsley. Taste and season with more salt and pepper if needed.
- Pre-heat oven to 350 degrees F. Spoon the filling into the tomatoes. Sprinkle a thin layer of breadcrumbs on top. If you use olive oil, drizzle a tiny amount on each. Bake for about 45-50 minutes, until tender and tops are browned.
- Garnish with some fresh chopped parsley. Delicious with a leafy green and salad.
Bought some last of the summer heirloom tomatoes and found this recipe. It was delicious.