This is one of those simple recipes that is all about letting the ingredients shine. Fresh tomatoes, basil, flaky parmesan reggiano cheese (the real stuff, not that powdery tasteless nonsense), herby rice and breadcrumb goodness! I kind of thought this recipe up in my head when I was trying to think of something creative to do with our tomatoes from the garden. Yes, we still have a few left! This recipe is like stuffed peppers, but better. More….French. There are tons of variations you could do too. You could add spicy Italian sausage if you are a meat-lover, or sub feta cheese and give it a Greek flare. Goat cheese would be yummy too! The options are endless! I love using Della’s new Basmati with Lemon & Herbs because already adds so much flavor to the dish with out the added prep or ingredients!
It’s hard to really put this dish into a category. It can easily be an appetizer, side, or main meal (I’d say 2-3 tomatoes = a good dinner)! You could even have it for breakfast with a nice fried egg on the side. Yummy! Now go make them soon before tomato season has come and gone 😉
1 C Della Basmati with Lemon & Herbs
6 beefsteak, vine, or heirloom tomatoes
1-2 garlic cloves, finely chopped
¼ C yellow onion, finely chopped
2-3 C panko breadcrumbs
½ C parmesan reggiano cheese
½ C of store bought or homemade marinara sauce
Salt + Pepper
- Cook Della rice as directed
- Cut the tops off the tomatoes. Carefully scoop out the flesh and seeds using a small spoon. Season the hulled tomatoes with salt and pepper.
- In a medium sauce pan add garlic and onion. Cook until translucent, about 3 min. Add cooked rice, removed tomato flesh/and or fresh tomato sauce, cook rice, parm cheese
- Stuff tomatoes with rice mixture, sprinkle with bread crumbs and place on an oven sheet or pyrex
- Bake at 425 for 8-10 min or until top is golden and cheese is melted. Enjoy!