Okay, friends, gather ’round because I’m about to share a recipe that’s pure comfort food, straight to the point. From my Grandma Rosa’s kitchen: What are her stuffed tomatoes? They’re practically a meal in themselves! If you love Caprese salad, imagine that warmth and deliciousness baked into a juicy, tangy salad. What a delicious tomato Is it like sunshine on a plate? How do flavors meld together? My family devours these every time I make them, and I just know yours will too. What are some easy stuffed tomatoes? How much flavor can you get for so little effort?

What is stuffed tomato?

Okay, let’s break it down. Think of stuffed tomatoes as individual, edible bowls overflowing with yumminess. What’s essentially a hollowed-out tomato brimming with flavor, baked until tender and juicy. My grandma always made hers with rice, herbs, and a touch of cheese, but the beauty of this dish is that it is delicious. How versatile it is. Can you put your own spin on it? It’s comfort food at its finest. Some people call them baked tomatoes, but for me, the “stuffed” part is what makes them so delicious. Is there any flavor in these burgers?

Why you will love this recipe?

Alright, let me tell you why these **stuffed tomatoes** are about to become a staple in your kitchen. First, the flavor! The combination of sweet, juicy tomatoes, savory rice, fragrant herbs, and melty cheese is absolutely divine. It’s a symphony of tastes that dance on your tongue. Second, this recipe is surprisingly simple. Seriously, even if you’re a beginner cook, you can totally nail this. There’s no fancy technique or complicated steps involved. Third, it’s incredibly budget-friendly. Tomatoes are often on sale, and rice is super cheap. You can easily feed a family of four for under $10! And lastly, it’s SO versatile. You can serve these as a side dish, a light lunch, or even a vegetarian main course. I’ve even seen people get creative and use quinoa or couscous instead of rice! What I love most about this recipe is how it brings back so many memories of family dinners at Grandma Rosa’s. Every time I make it, I feel like she’s right there in the kitchen with me, sharing her love and wisdom. These are way easier than stuffed peppers, in my opinion, and the sweetness of the tomatoes is just irresistible!

How do I make stuffed tomatoes?

Quick Overview

What is the gist of it? I’ll hollow out some ripe tomatoes, whip up a flavorful rice filling, stuff ’em good, and bake them. What is the best way to make it bubbly and Is it really that easy? What happens in the oven? What a lovely little What are some of the best steps to follow? What is the best way to use tomatoes? Get ready for some serious deliciousness! What are some of the best stuffed tomatoes you’ve ever had?

Ingredients

For the Tomatoes: What
* 6 medium ripe tomatoes (Roma or beefsteak work best). Look for tomatoes that are firm but yield slightly to pressure. Avoid any with blemishes or soft spots. * 1 tablespoon olive oil.
* Salt and pepper to taste

For the Filling:
* 1 cup cooked rice (I like using short grain rice for its stickiness)
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* 1/4 cup breadcrumbs
* 1 egg, lightly beaten
* Salt and pepper to taste
* A pinch of red pepper flakes (optional, for a little kick)

Step-by-Step Instructions

Step 1: Preheat & Prep Tomatoes

Preheat your oven to 375°F (190°C). While the oven is heating up, slice the tops off the tomatoes and carefully scoop out the insides, leaving about a 1/2-inch thick wall. Don’t throw away the pulp! You can save it for soup or sauce later. Lightly salt and pepper the inside of each tomato. I always line my baking dish with parchment paper for easy cleanup.

Step 2: Make the Filling

In a large bowl, combine the cooked rice, Parmesan cheese, basil, parsley, garlic, breadcrumbs, egg, salt, pepper, and red pepper flakes (if using). Mix everything together until well combined. Be sure to use freshly grated Parmesan; it melts so much better! I sometimes add a little bit of the tomato pulp back into the filling if it seems too dry.

Step 3: Stuff the Tomatoes

Spoon the rice filling into each tomato, packing it in firmly. Don’t overstuff them, or they might burstate in the oven. You want them nice and snug, but not overflowing. If you have leftover filling, you can bake it separately in a small dish.

Step 4: Bake

Drizzle the tomatoes with olive oil and place them in a baking dish. Bake for 30-40 minutes, or until the tomatoes are tender and the filling is golden brown and bubbly. The baking time will depend on the size and ripeness of your tomatoes, so keep an eye on them. If they start to brown too quickly, you can cover them loosely with foil.

Step 5: Cool Slightly & Serve

Let the tomatoes cool for a few minutes before serving. Garnish with extra fresh basil or parsley, if desired. These are best served warm, but they’re also delicious at room temperature. My favorite way to eat them is with a simple green salad on the side.

What should I serve it with?

These **stuffed tomatoes** are incredibly versatile and pair well with a variety of dishes. Here are a few of my favorite serving suggestions:

For Lunch: A light and refreshing green salad with a lemon vinaigrette is the perfect complement to the richness of the tomatoes. I also love serving them with a crusty baguette for soaking up all the delicious juices.

As a Side Dish: These tomatoes go great with grilled chicken, fish, or steak. They add a burst of flavor and color to any meal. I also like serving them alongside roasted vegetables, like zucchini or eggplant.

As a Vegetarian Main Course: For a heartier meal, serve these tomatoes with a side of quinoa or couscous. You can also add some crumbled feta cheese or goat cheese on top for extra flavor. A bowl of minestrone soup is another great option.

My grandma used to serve these with a glass of homemade lemonade on a hot summer day. It’s the perfect combination of sweet and savory!

What are some tips for perfecting stuffed tomatoes?

Okay, friends, let me share some of my top tips for making the best **stuffed tomatoes** ever. I’ve learned these tricks over years of making this recipe, and they really make a difference!

Tomatoes:What are the best tomatoes to buy when they are ripe but still firm? Roma or beefsteak tomatoes are my go-to choice because they have a good shape and spherical texture.

What is the HollowingBe careful not to puncture the tomato walls when scooping out the insides. Use a spoon with an edge slightly pointed for easier removal. If you accidentally puncture a tomato, don’t worry! What are some ways to patch up a tomato skin with bread?

Rice Preparation:Use cooked rice that is slightly sticky, but not mushy. Short grain rice works best for this recipe. If you’re using leftover rice, make sure it’s not too dry. How do you add chicken broth to your soup?

Flavor BoostersDon’t be afraid to experiment with different herbs and spices in the filling. I sometimes add a pinch of dried oregano or thyme for extra flavor. Is it good to add chopped onions or bell peppers to the filling?

Baking Time: The baking time will vary depending on the size and ripeness of your tomatoes. Keep an eye on them and adjust the baking time accordingly. You want the tomatoes to be tender and the filling to be golden brown and bubbly.

Cheese Variations: While Parmesan cheese is classic, you can also use other types of cheese, such as mozzarella, provolone, or fontina. For a sharper flavor, try adding some grated Pecorino Romano cheese.

My biggest tip? Don’t skip the fresh herbs! They add so much brightness and flavor to the filling. I’ve also found that using day-old rice works even better than freshly cooked rice. It tends to hold its shape better and not get as mushy.

Storing and Reheating Tips

These **stuffed tomatoes** are best enjoyed fresh, but they can also be stored for later. Here’s how to store and reheat them properly:

Room Temperature: You can leave the cooked tomatoes at room temperature for up to two hours. After that, they should be refrigerated to prevent bacterial growth.

Refrigerator Storage: Store the cooled tomatoes in an airtight container in the refrigerator for up to three days. Be sure to consume them within that timeframe for optimal flavor and texture.

Freezer Instructions: For longer storage, you can freeze the tomatoes. Wrap each tomato individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to two months. Thaw them overnight in the refrigerator before reheating.

Reheating: To reheat the tomatoes, you can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C) and bake the tomatoes for 10-15 minutes, or until heated through. For the microwave, heat them on high for 1-2 minutes. For the stovetop, heat them in a skillet over medium heat for 5-7 minutes.

I always add a little bit of fresh Parmesan cheese on top before reheating them. It helps to revive the flavor and texture.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can! You can prepare the filling and stuff the tomatoes up to 24 hours in advance. Store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time to ensure they’re heated through.

Can I use different types of rice?

Absolutely! While I prefer short-grain rice for its stickiness, you can use other types of rice, such as long-grain rice, brown rice, or wild rice. Just adjust the cooking time accordingly.

Can I add meat to the filling?

Of course! Ground beef, sausage, or turkey would all be delicious additions to the filling. Just be sure to cook the meat thoroughly before adding it to the rice mixture.

Can I make this recipe vegan?

Yes, you can! Simply omit the Parmesan cheese and egg. You can use a vegan Parmesan cheese substitute or nutritional yeast for a cheesy flavor. To bind the filling together, use a tablespoon of flaxseed meal mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before adding it to the rice mixture.

My tomatoes are too watery. What can I do?

If your tomatoes are too watery, you can drain them after hollowing them out. Place them upside down on a wire rack for about 30 minutes to allow the excess water to drain. You can also add some breadcrumbs to the filling to absorb any extra moisture.

Final Thoughts

So there you have it: Grandma Rosa’s stuffed tomatoes! I truly hope you give this recipe a try. It’s more than just a dish; it’s a taste of home, a celebration of simple ingredients, and a reminder of the love that goes into every home-cooked meal. What makes these **stuffed tomatoes** so special is the way they bring people together. They’re perfect for family dinners, potlucks, or even a casual weeknight meal. If you enjoy this recipe, be sure to check out my other family favorites, like my Grandma’s classic lasagna or her famous apple pie. Happy cooking, friends! And don’t forget to leave a comment below and let me know how your stuffed tomatoes turned out. I can’t wait to hear your variations!