Video:Stuffed Tomatoeswith Rachel Edelman
Want to turn regular tomatoes into a smashing side dish? Bake up a batch of these vegetarian stuffed tomatoes filled with a flavorful but light rice mixture.See Transcript
Transcript:Stuffed TomatoesHi! I'm Rachel Edelman for About.com Food. Today I'm going to show you how to make vegetarian stuffed tomatoes.
Stuffed Tomato IngredientsFor this recipe, you will need:
- 4 medium to large firm tomatoes
- 1/2 cup chopped onion
- 2 cups cooked rice
- 1/3 teaspoon allspice
- 2 tablespoons olive oil
- salt and pepper
Core the TomatoesFirst, using a small paring knife core the tomatoes and be sure to leave a nice round open top where we will put the stuffing later. Next, with a spoon or melon baller, scoop out insides of the tomato, including the seeds. Be sure not to scoop out the bottom too much, we want that to stay sturdy to hold the stuffing while it is in the oven.
Drain the TomatoesThen, rinse each tomato with water and the place them upside down to drain on a paper towel.
Make the Tomato StuffingIn a small saute pan, pour the olive oil. Then add the onions. Cook the onions until they are tender and light brown. Next, mix the onions to the rice. Add allspice and some salt, and then some pepper. Mix well.
Stuff the TomatoesWith a small spoon, scoop the rice mixture and stuff each tomato. Gently pack in the rice, so the whole tomato is full. You can leave a little mound of rice right on top.
Bake the Stuffed TomatoesNext, rub the outside of tomatoes with some olive oil and place them casserole dish. I'm putting a ramekin dish in the center of my baking dish, to help provide some structure for the tomatoes to stay standing.
Bake for 25 minutes, or until tomatoes are tender. You can see that some of the skin has broken while cooking, that helps you know that it is done.
This is a great vegetarian dish for you and your family. Enjoy! Thanks for watching, to learn more visit us on the Web at food.about.com.
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