Stuffed Tomatoes with Rice
Stuffed Tomatoes With Rice is an moderately easy dinner. Made with 12 small tomatoes, 1/2 c. oil, 1 c. chopped onions, 1 tsp. salt and 1/4 tsp. pepper, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 375°.
Wash, cut off top and scoop out tomatoes.
Saute in oil with onions.
Add salt, pepper and parsley.
Wash and drain rice; add to onions with inside of tomatoes.
Stir well for few minutes.
Then stuff tomatoes with this mixture.
Replace tomato tops.
Place in a small deep pan so that tomatoes fit without any extra space.
Pour 2 cups water over all.
Bake for half hour at 375°.
Baste the tomatoes with their juice and push them down in the pan since they have a tendency to rise.
Continue baking and basting, checking every 15 minutes. Tomatoes are done after there isn't any more juice for basting, about 1 hour and 20 minutes.
Serve cold, never warm!
🍷 Perfect Pairings
Complete your meal with these
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