Name: Baked stuffed tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: 6 small ripe tomatoes, stalks attached; 2 cup (3/4 cup raw) cooked basmati rice; 1 cup diced ham; 1/3 cup chopped parsley or basil; 2 garlic cloves, crushed; 1/4 cup (60ml) olive oil, plus 2 tablespoons extra

Baked stuffed tomatoes

This light herby tomato dish makes a great entree. Or you can double or even triple the ingredients for easy-to-eat party finger food that your guests will love.

Serves 3

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

Ingredients

6 small ripe tomatoes, stalks attached

2 cup (3/4 cup raw) cooked basmati rice

1 cup diced ham

1/3 cup chopped parsley or basil

2 garlic cloves, crushed

1/4 cup (60ml) olive oil, plus 2 tablespoons extra

Method

1.Preheat oven to 190°C. Cut tops from tomatoes and set aside. Scoop out pulp, leaving a thick shell. Chop pulp finely, discarding seeds.

2.Place rice, ham, parsley or basil, garlic, 1/4 cup oil and 1/2 cup of tomato pulp in a bowl and mix lightly together. Season to taste.

3.Arrange tomato shells in a lightly greased shallow ovenproof dish. Fill each tomato with rice mixture and cover with tomato tops. Drizzle with extra oil. Bake for 15-20 minutes, basting with cooking juices twice, until tomatoes are slightly soft. Serve warm or at room temperature.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%