Ingredients
Tomatoes
- 4 large tomatoes (8-10 ounces each or 2-2 1/2 pounds total)
- Salt (for sprinkling inside tomatoes)
- 3 tablespoons extra-virgin olive oil (divided)
Filling
- 1/2 cup finely chopped yellow onion
- 3 cloves garlic, minced
- 1 1/4 cups cooked white or brown rice
- 1/2 cup shredded Cheddar cheese (mild, sharp, or extra sharp)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil (loosely packed)
- 1/4 cup chopped fresh parsley (loosely packed)
- Pinch cayenne pepper (or to taste)
- Freshly ground black pepper (to taste)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly brush a baking dish large enough to hold the tomatoes without crowding with 1 tablespoon of olive oil. Set aside to prepare the tomatoes and filling.
- Prepare Tomatoes: Using a serrated knife, cut off approximately a 1/2-inch slice from the tops of each tomato and set these tops aside. Carefully hollow out the tomatoes by scooping out the pulp, discarding the seeds and tough core pieces. Finely chop the remaining pulp; you should have about 1/2 cup.
- Drain Tomatoes: Lightly sprinkle the inside of each hollowed tomato with a small amount of salt. Place them upside down on paper towels to drain excess moisture while you prepare the filling. This helps keep the filling from becoming too watery.
- Sauté Onion and Tomato Pulp: Heat 1 tablespoon of olive oil over medium-high heat in a small skillet or sauté pan. Add the finely chopped onion, reduce heat to medium-low, and cook while stirring often until the onion softens, about 3-4 minutes. Stir in the chopped tomato pulp and cook for 2-3 minutes until softened. Add minced garlic and stir briefly for about 10 seconds until fragrant. Transfer this mixture to a bowl and let it cool slightly.
- Mix Filling: To the cooled onion and tomato mixture, add the cooked rice, shredded Cheddar cheese, grated Parmesan cheese, chopped fresh basil, chopped fresh parsley, and a pinch of cayenne pepper. Stir everything well to combine evenly. Season with salt and freshly ground black pepper to taste.
- Stuff Tomatoes: Carefully fill each drained tomato with the rice and cheese mixture, packing the filling gently but firmly to fill each tomato evenly.
- Assemble and Drizzle: Arrange the filled tomatoes upright in the prepared baking dish. Place the reserved tomato tops back on each stuffed tomato. Drizzle the remaining 1 tablespoon of olive oil over the tops and around the tomatoes in the dish.
- Bake: Bake the tomatoes in the preheated oven for 45-50 minutes, or until the filling is hot throughout and the tops are lightly browned. The internal temperature of the filling should reach 165°F (74°C) if checked. Serve immediately for warm, cheesy stuffed tomatoes.
Notes
- Use ripe but firm tomatoes to hold the stuffing well without collapsing during baking.
- You can use either white or brown rice depending on your preference; cooked rice should be cooled before mixing.
- Adjust cayenne pepper to control the spiciness of the filling.
- To save time, prepare the filling in advance and refrigerate until ready to stuff and bake.
- For a gluten-free option, ensure the rice and all cheeses used are certified gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently in an oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
