Are you ready to elevate your dinner game with a dish that’s as vibrant as it is delicious? Dive into the world of Italian cuisine with our mouthwatering Stuffed Tomatoes with Rice, Capers, and Anchovy! This delightful recipe brings together the freshness of ripe tomatoes and the savory punch of capers and anchovies, creating a culinary experience that will leave your taste buds dancing. Perfect for a cozy family dinner or an impressive gathering, these stuffed tomatoes are not just a feast for the eyes but also a wholesome delight. Get ready to impress your guests and indulge in a dish that’s bursting with flavor and nutrition!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large tomatoes
- 1 cup cooked rice
- 2 tablespoons capers
- 2 anchovy fillets, chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed tomatoes cook evenly and develop a nice flavor.
- Prepare the tomatoes by cutting off the tops and scooping out the insides with a spoon or a melon baller. Be careful not to puncture the sides of the tomatoes. Set the hollowed tomatoes aside and chop the insides finely.
- In a medium-sized mixing bowl, combine the cooked rice, chopped tomato insides, capers, chopped anchovy fillets, and chopped parsley. Mix well to ensure that all the ingredients are evenly distributed.
- Add salt and pepper to taste. Remember that the anchovies and capers are already salty, so season sparingly. Mix again to incorporate the seasonings.
- Stuff each hollowed tomato generously with the rice mixture, pressing down gently to pack it in. Leave a little space at the top to avoid overflow during cooking.
- Place the stuffed tomatoes upright in a baking dish. If they don’t stand well, you can slice a small amount off the bottom to create a flat surface.
- Drizzle a little olive oil over the stuffed tomatoes for added flavor and moisture during baking.
- Cover the baking dish with aluminum foil to help the tomatoes steam and cook evenly. This will keep them moist.
- Place the baking dish in the preheated oven and bake for about 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
- Once cooked, remove the stuffed tomatoes from the oven and let them cool for a few minutes before serving. This allows the flavors to settle and makes them easier to handle.
- Serve the stuffed tomatoes warm, garnished with additional chopped parsley if desired. Enjoy your delicious Italian-style stuffed tomatoes!
Tips
- Choose the Right Tomatoes: Opt for large, firm tomatoes that can hold their shape during cooking. Beefsteak or heirloom varieties work wonderfully for this recipe.
- Customize Your Filling: Feel free to add other ingredients to the rice mixture, such as olives, cheese, or even sautéed vegetables, to suit your taste preferences.
- Don’t Skip the Foil: Covering the baking dish with aluminum foil during the first part of baking helps the tomatoes steam, keeping them moist and tender.
- Watch the Salt: Since anchovies and capers are naturally salty, taste your filling before adding extra salt to avoid over-seasoning.
- Garnish for Presentation: A sprinkle of fresh parsley or a drizzle of balsamic glaze can elevate the dish's presentation, making it even more enticing.
- Serve with a Side: Pair your stuffed tomatoes with a simple green salad or crusty bread to create a well-rounded meal.
- Make Ahead: You can prepare the stuffed tomatoes in advance and refrigerate them before baking. Just add a few extra minutes to the cooking time if baking from cold.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 10mg
