Generously hollowed ripe tomatoes filled with a savory blend of rice, fresh cheese, Provençal herbs, and finely diced vegetables. This light and indulgent dish combines the delicate flavors of Mediterranean herbs with the sweetness of perfectly ripe tomatoes, creating a colorful and comforting plate.
⏱️65 min
📊Easy
👥4 servings
🍽️Main
vegetarianlightbudget-friendly
Ingredients
8 piècesfleshy tomatoes
200 gcooked white rice
200 gfresh cheese
1 piècered onions
1 piècezucchini
2 cuillères à caféProvençal herbs
15 gfresh flat-leaf parsley
10 feuillesfresh basil
80 ggrated Parmesan
3 cuillères à soupeolive oil
1 pincéesalt and pepper
1 cuillère à soupelemon juice
Instructions
1PREPARE THE TOMATOES: Preheat your oven to 190°C (thermostat 6-7). Select perfectly ripe, fleshy tomatoes without soft spots. Gently cut off the top of each tomato about 1 cm from the stem and reserve the small caps. Using a small spoon or melon baller, carefully hollow out the interior, scraping well to remove seeds and juice without damaging the walls, which should remain at least 1 cm thick to hold their shape during cooking.
2PREPARE THE STUFFING VEGETABLES: Finely dice the red onion into small cubes, working quickly to preserve its vibrant color. Coarsely grate the zucchini or cut it into thin matchsticks. Finely chop the fresh parsley and basil, keeping a few whole leaves for garnish. All the vegetables should be cut into small pieces to blend well into the stuffing and create a homogeneous texture.
3MAKE THE STUFFING: In a bowl, gently combine the cooked rice with the fresh cheese, adding the cheese progressively and stirring to mix well without crushing the grains. Incorporate the prepared vegetables, chopped parsley and basil, Provençal herbs, grated Parmesan, 1 tablespoon of olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning generously since the tomato will add sweetness.
4STUFF THE TOMATOES: Place the hollowed tomatoes in an oiled baking dish with 1 tablespoon of olive oil poured on the bottom. Using a spoon, generously fill each tomato with the prepared stuffing, pressing lightly to compact it well without crushing the vegetable. Top with a small dome of stuffing. Cover each tomato with its reserved cap, slightly offset to let the stuffing show.
5BAKE: Drizzle the bottom of the dish with a little water and olive oil to create a moist sauce that will prevent the tomatoes from drying out. Bake at 190°C for 30 to 35 minutes until the tomatoes are very tender but retain their shape, and the escaping juice is clear and lightly caramelized. You can check doneness by piercing the wall with a thin blade that should slide in without resistance.
6FINISH AND SERVE: Remove the tomatoes from the oven and let them rest for 5 minutes to stabilize the heat and allow the stuffing to firm up slightly. Arrange them on warmed plates, gracefully pouring the cooking juices around them. Sprinkle with additional fresh basil leaves and a drizzle of good quality olive oil for an elegant finish. This dish can be served hot, warm, or at room temperature according to preference.