Stuffed Tomatoes

These stuffed tomatoes are everything you could want in a late summer meal…. fresh, filling, healthy. They are easily adaptable too! Think of Stuffed Tomatoes as you would Stuffed Peppers… they work basically the same way! I wanted to go full-out Italian so I stuffed these with the same type things I would use if I were making a nice bowl of summer pasta!

Italian Stuffed Tomatoes

  • 4 – 6 large vine ripened tomatoes
  • 1 cup rice
  • 1/2 cup frozen (defrosted/drained) spinach
  • 1/2 cup ricotta
  • 1/4 cup pesto (garlic pesto if you have it)
  • 2 – 3 cloves garlic (if you are using a basil pesto – with garlic pesto: omit)
  • 1/4 cup parmesan
  • 2 Tablespoons Parsley
  • 2 Tablespoons Basil (or about a dozen fresh leaves)
  • 1 Tablespoon Oregeno
  • Salt & Pepper to Taste

Prepare rice according to package directions. Cool rice a little bit, then mix in all of the rest of your ingredients (except tomatoes). Cut the tops off of your tomatoes & scoop out the insides (put them aside – they are perfect for making soup/salsa/juice/sauce). Stuff your mixture into the tomatoes, top with some mozzarella or fresh grated parmesan & place them in a lbaking/casserole dish. Bake at 350 for about 45 minutes

And I leave you with this, Today’s Question of the Day… what foods do you like stuffed (chicken, mushrooms, pepper, etc) and what do you like to stuff them with!?


2 Comments to “Stuffed Tomatoes”

  1. Oh wow, these look delicious. I’ve been in the mood for stuffed peppers…might try this instead! Thanks for sharing.

  2. We have sooo many tomatoes from our garden right now! These stuffed tomatoes look great! I can’t wait to give it a try! 🙂

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