Northern Italian Stuffed Tomatoes

melinda 0

"This is a summer meal because the tomatoes need to be of a high quality. Try to pick up tomatoes from a famers market or your own garden. This is a simple dish that can be served as an entree or on the side.  It also saves well in the fridge. This is a typical summer dish that I learned in the north of Italy. It's a filling, and just right for those on a low budget. Enjoy"


0 4 servings yields n/a
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Original recipe yields 4 servings



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  1. Cut the top of the tomatoes and empty inside into a bowl.
  2. Drizzle olive oil into a baking pan large enough for the tomatoes with extra space for the potatoes.
  3. Set the empty cut tomatoes, with tops, inside the baking dish.
  4. With a food processor combine the inside of the tomatoes, garlic, basil, parsley, salt and oil.
  5. Combine the ingredients from the food processor with the rice stir and let sit for 20 minutes.
  6. In the mean time cut the potatoes into large pieces and place around the tomatoes in the pan.
  7. Pre heat the oven to 350
  8. stuff the tomatoes with the rice and place the top back on the tomatoes.
  9. Sprinkle the tomatoes and potatoes with salt and a little olive oil
  10. Cook for 1 hour and 45 min stirring the potatoes every 45 minutes.
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