Mediterranean Stuffed Tomatoes with Herbed Rice & Potatoes

Mediterranean Stuffed Tomatoes with Herbed Rice & Potatoes ingredients

• 4 large large ripe tomatoes
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.125 tsp black pepper
• 2 tbsp olive oil
• 1 small yellow onion
• 2 cloves garlic
• 1 medium carrot
• 2 small small waxy potatoes
• 0.5 cup short grain rice
• 1 cup vegetable broth
• 3 tbsp fresh parsley
• 2 tbsp fresh mint
• 0.5 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup water or vegetable broth

How to make Mediterranean Stuffed Tomatoes with Herbed Rice & Potatoes

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 4 tomatoes snugly with 1 tablespoon of olive oil from the 'Tomatoes' section.
2. Prepare the tomatoes: Carefully cut off the top 1/4 inch of each large ripe tomato, reserving the tops to act as 'lids.' Using a spoon, gently scoop out the pulp and seeds, leaving a sturdy wall approximately 1/4 inch thick. Roughly chop the scooped-out tomato pulp and set aside; discard seeds if desired. Lightly season the inside of each hollowed tomato shell with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper from the 'Tomatoes' section.
3. Prepare the filling: Heat 2 tablespoons of olive oil from the 'Filling' section in a medium skillet over medium heat. Add the finely diced small yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. Stir in the 2 minced garlic cloves and 1 finely diced medium carrot, cooking for another 2-3 minutes until fragrant. Be careful not to burn the garlic.
5. Add the 2 finely diced small waxy potatoes and 1/2 cup of rinsed short grain rice to the skillet. Stir in the reserved chopped tomato pulp and 1/2 teaspoon of dried oregano from the 'Filling' section. Cook for 2-3 minutes, stirring continuously, to lightly toast the rice.
6. Pour in 1 cup of vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10-12 minutes. The rice should be partially cooked, and most of the liquid should be absorbed.
7. Remove the skillet from the heat. Stir in 3 tablespoons of fresh chopped parsley and 2 tablespoons of fresh chopped mint. Season the filling with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper from the 'Filling' section. Taste and adjust seasonings as needed.
8. Carefully spoon the prepared rice and potato filling into each hollowed tomato shell, mounding it slightly if necessary. Place the reserved tomato tops back on as lids.
9. Arrange the stuffed tomatoes snugly in the prepared baking dish. Pour 1/2 cup of water or vegetable broth from the 'For Baking' section into the bottom of the dish around the tomatoes to create steam and prevent sticking during baking.
10. Bake for 45-55 minutes, or until the tomatoes are very tender, the filling is fully cooked, and the tops are slightly softened and browned. The potatoes and rice inside should be soft and fully cooked.
11. Remove the baking dish from the oven and let the stuffed tomatoes rest for 5-10 minutes before serving. Serve hot, optionally drizzled with a little extra virgin olive oil.

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