If you garden is anything like mine it is overflowing with tomatoes this time of the year. Once you have had your fill of toasted tomato sandwiches and salads try these stuffed tomatoes for something a little different. Very similar to stuffed peppers but they use up all of those flavour bombs growing in your garden. If you don’t have a garden then this time of year you can find beautiful field tomatoes at your local supermarket. With all of the other fresh vegetables in season you can add what ever strikes your fancy. For this version I used only veggies and rice, but you could add ground beef or pork or even sausage to the stuffing.
When we toured Greece earlier this summer one of my favourite dishes was their Stuffed Tomatoes with Potatoes. Depending on the city we were in the filling was just a little different, some with meat, some with just rice, some with rice and veggies but all of the versions were very yummy. The addition of the potatoes to the dish makes this a complete one pot dinner. The tomatoes in Greece were just so tasty as if they were just picked from the vine. This is the first time I had made this dish after our trip and I am very happy with how they turned out. A simple dish I can make any time to remind me of the wonderful meals we had and friends we dined with in Greece. Hopefully you will enjoy this tasty meal as much as we did. Opa!
- 8 large tomatoes
- 1 medium onion, diced
- 1 zucchini, cut into cubes
- ½ cup rice
- 1 teaspoon oregano
- 1 garlic clove, minced
- 1 cup chicken broth
- 3 cups cubed raw potatoes(prefer Yukon gold)
- Salt
- Pepper
- Olive oil
- Slice off tops of each tomato, use a spoon and scoop out the insides (carefully to avoid piercing sides). Put the tops aside you will use them later
- Take all insides from tomatoes and squeeze out all of the juice into a bowl. Discard the pulp
- Place the hollowed out tomatoes in a oiled baking dish.
- To a non-stick pan add the onion and zucchini. Saute in a little olive oil until the onion has softened. Add the garlic and oregano and rice. Stir until the rice is coated with oil. Add in the reserved tomato juices and the chicken broth. Simmer until the liquid is absorbed.
- Add the filling to each tomato. Spoon in as much as possible. Cover with tomato top.
- Repeat for all tomatoes. Place the cubed potatoes around the tomatoes and drizzle with olive oil. Season the whole dish with salt and pepper. Cover loosely with aluminum foil.
- Place in preheated oven at 350F for 1 hour or until rice is cooked.
- Plate and serve with a side of feta and some warm bread.