Italian Stuffed Tomatoes

READY IN: 40mins
Recipe by joannarose

From Glamour's "How To Do Anything Better" guide, Feb. 2005.

Top Review by PaulaG

This is a good recipe. Has a nice flavor and is easy to put together. My tomatoes were about medium size and I think the recipe is actually intended for large tomatoes so I used 4 and cut the cooking time by about 5 minutes. The only complaint I had with this recipe is that the directions for cooking the rice is not included. I used Steamed White Rice to cook the rice. Overall an enjoyable side.

Ingredients Nutrition


  1. Bring a medium sauce pan of salted water to a boil.
  2. Add rice and simmer over medium heat until just cooked through, stirring occasionally, about 20 minutes.
  3. Rinse rice under cold water, drain well.
  4. Transfer to a medium bowl and set aside.
  5. Preheat oven to 350°F.
  6. Lightly coat a small baking dish with 1 tsp oil.
  7. Cut a 1/2 inch slice off top of each tomato, reserve.
  8. Scoop seeds, pulp, and juice from each tomato into a small bowl.
  9. Place hollowed tomatoes in the prepared dish.
  10. Add 2 tbsp tomato pulp to rice and toss to coat, stirring in basil, parsley, garlic, and remaining tbsp of oil.
  11. Stir in parmesan and salt and pepper to taste.
  12. Spoon rice mixture into hollowed tomatoes and replace tops.
  13. Bake for 20 minutes, or until rice is heated through.

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