Roman Stuffed Tomatoes
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
- 6medium to large fresh tomatoes
- 1tablespoon, approximately, salad oil
- ½cup olive oil
- ⅓cup chopped parsley
- 2cloves garlic, minced
- 1cup rice
- 2cups hot chicken bouillon
- Salt and freshly ground pepper to taste
- ⅛teaspoon ground cinnamon
Nutritional analysis per serving (6 servings)
392 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 8 grams protein; 7691 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to moderate (350 degrees).
- Step 2
Cut a slice from the top of each tomato, then scoop out seeds and juice; take care not to break the walls. Strain juice and, if necessary, add water to make 6 tablespoons of liquid. Lightly oil a shallow baking dish with the salad oil. Put tomato shells in the dish and sprinkle 2 to 3 tablespoons of olive oil over the shells.
- Step 3
Heat remaining olive oil in a heavy saucepan. Add parsley and garlic and saute over medium heat 3 minutes. Add rice and cook 3 minutes longer, stirring constantly. Add chicken bouillon. Cover and cook 10 minutes, or until rice is almost done.
- Step 4
Remove rice from heat. Add salt and pepper to taste, and cinnamon.
- Step 5
Fill tomato shells with rice mixture. Over each, pour about a tablespoon of reserved tomato juice-water mixture. Bake 30 to 40 minutes, until rice is tender and liquid is absorbed. If rice shows signs of drying out during baking, baste with a little hot water. May be eaten hot, at room temperature or cold.
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