Hello everyone hope you are ok and enjoying the summer, (which is not great at the moment in UK- but that’s ok because I have plenty of time to cook and experiment nice summer recipes). Stuffed tomatoes is one of those (even though we find tomatoes every time of the year in the supermarket, tomatoes naturally grow during summer.) There are so many versions of stuffed tomatoes recipe but I like this simple one the best because I think it enhances even more the sweet tomatoes’ flavour. I used the medium size tomatoes, some left over rice, cheese and accompanied them with roasted potatoes. Love it! 🙂
To make this amazing recipe you will need:
6 medium size tomatoes
6 medium size potatoes
50-100 gr of cheddar
1 cup of rice
1 clove of garlic
3 tablespoons of Olive oil
First of all, you will need to chop the potatoes, salt them, add rosemary and 2 tablespoon of Olive oil, then gently massage all together, put them in the oven and cook for about 20 minutes (before adding the stuffed tomatoes, this way the potatoes and tomatoes will be fully cooked). Meanwhile take the tomatoes, cut the upper and gently take the inside of the tomatoes out with a teaspoon and put it on a bowl, you can slightly blend it if you prefer.)
Important and useful tip:After taking the inside out of the tomatoes, take the tomatoes, salt them and put them upside down for about 15 minutes (this way they will take all the water out and the consistency and flavour will be much better).
Now there have always been a controversial opinion about filling the tomatoes with cooked rice or uncooked rice, personally I feel more comfortable using rice I have previously cooked because I have a love and hate relationship with my oven 🙂
If you want to cook the rice just boil it for about 15 minutes after, you have washed it in cold water.
Next step, add the oregano, salt,the chopped garlic, the rice and the oil in the bowl where you have the inside of the tomatoes and mix very well. When you are happy with the taste of the filling,carefully stuff the tomatoes and at the end, place the cheese on the top and cover the tomatoes with its upper part.
Last step, place the tomatoes on the tray (where the potatoes have been previously baking and cook everything for about 30 minutes at 180C / 350 F/ gas mark 4 until everything is slightly crispy and brown.
I really hope you will like this recipe as I do because you can really fill the tomatoes with whatever you like and you can have it warm but even cold. I used medium sized tomatoes (the ones I had on the fridge) but you can use even the bigger size, the more the better! 🙂