Stuffed tomatoes


Course: Rice
Servings for  4  persons
Calories per Serving: 86kcal


  • Large tomatoes (approx. 400 g)  4
  • Onions  50 g
  • Olive oil  1 tbsp
  • Rice (uncooked)  40 g
  • Vegetable stock  70 ml
  • Currants  1 tbsp
  • Flat-leaf parsley  1 tbsp
  • Salt, pepper 
  • Vegetable stock  250 ml


  • Wash the tomatoes, cut the top off each tomato, creating a “lid” and keep it. Use a spoon to hollow out the tomatoes then dice the pulp. Peel and finely chop the onions. 
    Heat the oil in a saucepan, add the onion and sauté. Add the rice, currants, vegetable stock, diced tomatoes and bring to a boil. 
    Simmer for 10 min. at low temperature. Season with salt, pepper and parsley. 
    Fill the rice mixture into the hollowed-out tomatoes and place them in a casserole dish. Place the tomato lids on top. Pour in 250 ml of vegetable stock. Cover the dish with aluminium foil. Bake the stuffed tomatoes in the oven for approx. 50 min. in a hot oven at 180 °C, and remove the foil after approx. 30 min. 

Nutritional values per Serving

Calories: 86kcalProtein: 2gPhenylalanine: 77mgTyrosine: 48mgLeucine: 112mgMethionine: 28mg
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