Stuffed Tomatoes

Our Stuffed Tomatoes recipe is a great dish when entertaining friends and family, serving up generous portions with minimal prep required. The key to this dish is blending all the rich flavours from the stuffing seamlessly, including the parsley, pine nuts, raisins, rice, and of course, the parmesan cheese.

Our Rectangular Casserole was designed for recipes like these, providing superior heat retention and even heat distribution as the tomatoes bake to perfection. Its tight-fitting lid is designed to lock in heat and moisture, ensuring the stuffed tomatoes get cooked all the way through. The casserole’s lid is also convenient to keep the dish warm prior to serving.

Our Stuffed Tomatoes recipe serves between eight and ten portions at a time and takes just over an hour to prepare. Hosting a larger gathering and need some appetizers to get started? Double the recipe portions for even more servings of these Stuffed Tomatoes. See below the complete list of ingredients required and the step-by-step instructions to guide you through mastering this recipe.

Preheat oven to 375F (180C).

Cut tops off of tomatoes (retain tops) and carefully scoop out flesh (retain as well).

Place tomatoes in casserole dish.

In a food processor, add tomato flesh, half of the olive oil, garlic, onion, mint, parsley, nuts and raisins. Lightly pulse until combined.

Fold in rice, cheese, salt and pepper.

Stuff tomatoes evenly with this mixture. Replace tops of tomatoes.

Combine 1 cup (250ml) of water, olive oil and tomato paste, season and pour around tomatoes.

Bake for 1 ½ hours.