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- 4 large firm tomatoes
- 2 tbsp olive oil
- 1/2 cup onion, diced
- 2 cups pre-cooked rice
- 1/3 tsp allspice
- salt and pepper to taste
Cut 1/2 inch off tops of tomatoes. Use a small knife or a melon baller to gently scoop out the insides of the tomatoes, being careful not to cut through the bottoms.
Sautee the onions for a few minutes in olive oil, until soft.
In a large bowl, combine the rice with the remaining ingredients, then combine the sauteed onions as well.
Using a small spoon, scoop the rice mixture and stuff each tomato. Gently pack in the rice, so the whole tomato is full.
Lightly brush the tomatoes with a bit olive oil and place in a baking dish.