Pomidori

Elevate your dinner table with "Pomidori," a rustic and flavorful Italian-inspired dish that's as impressive as it is comforting. These oven-baked stuffed tomatoes are brimming with a hearty mixture of savory ingredients like cooked rice, Parmesan cheese, and aromatic herbs, all brought together with the vibrant sweetness of fresh tomato pulp. The addition of breadcrumbs creates a lightly crispy, golden topping, while garlic and onions infuse every bite with mouthwatering depth. Perfect as a vegetarian main course or elegant side dish, this recipe is a surefire way to delight guests and family alike. With just 20 minutes of preparation and a simple baking process, “Pomidori” transforms humble ingredients into a show-stopping Mediterranean masterpiece.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 pieces Large tomatoes
• 3 tablespoons Olive oil
• 1 medium, finely chopped Yellow onion
• 2 pieces, minced Garlic cloves
• 1.5 cups Cooked rice
• 2 tablespoons, finely chopped Fresh parsley
• 2 tablespoons, finely chopped Fresh basil
• 0.5 cups Grated Parmesan cheese
• 0.5 cups Breadcrumbs
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.

Step 2

Cut the tops off the tomatoes and scoop out the pulp and seeds using a spoon, being careful not to puncture the walls. Reserve the pulp in a bowl.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute.

Step 4

Chop the reserved tomato pulp finely and add it to the skillet. Cook the mixture for 5 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool.

Step 5

In a large bowl, combine the cooked rice, parsley, basil, Parmesan cheese, breadcrumbs, cooled tomato mixture, salt, and black pepper. Mix well.

Step 6

Drizzle the inside of each hollowed tomato with a little olive oil and sprinkle with a pinch of salt. Stuff each tomato with the rice mixture, packing it gently but not overfilling.

Step 7

Place the stuffed tomatoes upright in the prepared baking dish. Drizzle the tops with the remaining olive oil.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the tomatoes are tender and the tops are golden brown.

Step 9

Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley or basil, if desired.

Nutrition Facts

Serving size	(1655.5g)

Amount per serving	% Daily Value*
Calories	1383.4

Total Fat 60.3g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 40mg	0%
Sodium 3952.6mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 19.0g	0%
Total Sugars 36.9g
Protein 43.2g	0%

Vitamin D 0IU	0%
Calcium 662.0mg	0%
Iron 10.4mg	0%
Potassium 2973.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 12.1%

Carbs: 50.1%