Baked stuffed tomatoes



Baked stuffed tomatoes

Recipes for stuffed vegetables are fabulous because in addition to the content, you can also eat the container. Bell peppers, eggplants, zucchini, artichokes... and of course stuffed tomatoes! It is a single summer dish that is easy to prepare, tasty and aromatic. Stuffed tomatoes are filled with rice and a stringy heart of smoked scamorza cheese that makes them even more appetizing. There are several ways to prepare them and we are sure that you too have a secret to make the perfect stuffed tomato! Good both hot and cold, succulent, ideal to share with vegetarian friends, stuffed tomatoes are one of the best options for your summer lunches and dinners! Once you have tried this recipe, let yourself be tempted by meat-filled Costoluto tomatoes to tastefully switch up your menus!

Ingredients for 12 stuffed tomatoes
Cluster tomatoes 12 - (approximately 7 oz (200 g))
Vialone nano rice 8.8 oz (250 g)
Scamorza (provola) cheese 3 ½ oz (100 g)
Pecorino cheese 0.3 cup (40 g)
Grana Padano DOP cheese 0.3 cup (40 g)
Garlic 1 clove
Parsley to taste
Basil to taste
Fine salt to taste
Black pepper to taste
Extra virgin olive oil 2 tsp (10 g)

How to prepare Baked stuffed tomatoes

To prepare the stuffed tomatoes first wash the tomatoes, cut off the top and set aside 1. With a small knife, cut the inner perimeter of the tomato and dig out the pulp with a teaspoon, collecting it in a bowl 2. Pour the pulp into a mixer 3.

Blend the pulp to obtain a juice 4. Place the tomatoes on a grill, salt them 5 and then turn them over to drain 6.

Now make the sauce: in a pan, heat the olive oil with garlic 7, then, when the oil is seasoned, remove the garlic 8 and pour in the pulp 9. Cook for 20 minutes over medium heat to reduce.

In the meantime, cook the rice in boiling water 10. When the pulp is almost cooked, add salt and pepper 11. Chop the parsley and basil (well washed and dried) 12.

Remove the pan with the pulp from the heat once cooked, and flavor with chopped herbs 13. Pour the resulting sauce into a bowl, add the rice 14 and season with grated Grana Padano cheese and Pecorino cheese 15.

Mix and set the filling aside 16. Dice the scamorza cheese 17 and stuff the tomatoes, starting with a couple of tablespoons of rice 18.

Add 2 or 3 cubes of scamorza cheese, and fill up to and a little over the edge with another spoonful of rice 19. The tomatoes are now ready to be cooked 20. Place the caps on another baking tray 21 and cook them together with the stuffed tomatoes in a static oven preheated to 355° F (180° C) for about 50 minutes.

When cooked, the stuffed tomatoes will be golden brown on the surface 22, take them out of the oven together with the caps 23 and serve them hot together, garnished with basil leaves 24!


We recommend eating the stuffed tomatoes immediately, but they will keep in the fridge for a couple of days if there are any left over.


Let your creativity run wild and vary the rice filling with the most appetizing ingredients, such as bacon, sautéed vegetables, or aromatic basil pesto!