Adan Kendric Jamie Oliver’s Stuffed Tomatoes are a delicious and healthy Mediterranean-inspired dish that’s perfect for a light meal or a tasty side. These tomatoes are filled with a flavorful mixture of herbs, vegetables, rice, and cheese, and then baked until tender and juicy. With a burst of fresh flavor from the tomatoes and a savory, satisfying filling, this dish is sure to impress whether you’re serving it as part of a family meal or at a dinner party.
Why This Recipe Is a Must-Try
- Healthy and Light: Packed with vegetables and wholesome ingredients, these stuffed tomatoes are a nutritious option.
- Easy to Make: With simple steps, you can have this flavorful dish ready in under an hour.
- Customizable: You can easily adjust the filling based on your preferences, adding proteins or more vegetables.
- Perfect for Any Meal: Serve as a light main course, a side dish, or even as a starter.
- Bursting with Flavor: The fresh tomatoes combined with aromatic herbs and a cheesy filling create a mouthwatering balance of flavors.
Jamie Oliver Stuffed Tomatoes Ingredients
- 8 medium-large ripe tomatoes
- 150g (3/4 cup) cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 small zucchini, finely chopped
- 1 red bell pepper, finely chopped
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil, chopped (or parsley)
- 50g (1/2 cup) grated Parmesan or mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon breadcrumbs (optional, for extra crunch)
Step-by-Step Instructions to Prepare Jamie Oliver Stuffed Tomatoes
1. Prepare the Tomatoes
Preheat your oven to 180°C (350°F). Slice off the tops of the tomatoes and set them aside. Using a spoon, gently scoop out the insides of the tomatoes, leaving a thick shell. Set the tomato flesh aside in a bowl. Season the inside of the tomatoes with a little salt and pepper and place them upside down on a plate to drain any excess liquid.
2. Cook the Filling
Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent. Add the garlic, zucchini, and red bell pepper, and cook for another 5-6 minutes until the vegetables are tender.
Stir in the reserved tomato flesh, breaking it up with a spoon as it cooks. Add the oregano, basil, and cooked rice to the mixture. Cook for a few more minutes until everything is well combined and heated through. Season with salt and pepper to taste.
3. Stuff the Tomatoes
Turn the hollowed tomatoes upright and spoon the rice and vegetable filling into each tomato, packing it in gently. Sprinkle the tops with grated Parmesan or mozzarella and breadcrumbs (if using) for added texture.
4. Bake the Tomatoes
Place the stuffed tomatoes in a baking dish and drizzle them lightly with olive oil. Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10-15 minutes, until the tomatoes are tender and the cheese is melted and golden.
5. Serve
Once baked, remove the tomatoes from the oven and allow them to cool slightly before serving. Garnish with extra fresh basil or parsley for a burst of freshness.
Jamie Oliver’s Stuffed Tomatoes are best served warm as a main dish or a side. Pair them with a fresh green salad, crusty bread, or grilled meats for a well-rounded meal.
What to Serve with Jamie Oliver Stuffed Tomatoes
- Green Salad: A light, refreshing green salad pairs well with the rich, savory filling of the stuffed tomatoes.
- Crusty Bread: Serve with some crusty bread to soak up the juices from the tomatoes.
- Grilled Chicken or Fish: These stuffed tomatoes complement grilled meats or seafood for a complete meal.
- Quinoa or Couscous: For a heartier meal, serve the stuffed tomatoes alongside grains like quinoa or couscous.
Other Jamie Oliver Recipes
Expert Tips for Mastering Jamie Oliver Stuffed Tomatoes
- Don’t Overstuff: Be careful not to overfill the tomatoes, as this can cause them to split during baking.
- Use Fresh Herbs: Fresh basil or parsley really enhances the flavor of the filling. If possible, avoid dried herbs for the best results.
- Choose Ripe Tomatoes: Make sure to select firm, ripe tomatoes that are large enough to hold the filling but not too soft.
- Customize the Filling: You can easily add cooked ground meat, quinoa, or even lentils to the filling for more variety.
Variations of Jamie Oliver’s Stuffed Tomatoes
- Meaty Version: Add cooked ground beef or sausage to the filling for a heartier option.
- Vegetarian Protein: Stir in cooked quinoa, chickpeas, or lentils for a protein-packed vegetarian dish.
- Cheesy Twist: Use a mix of cheeses, such as feta or goat cheese, for a different flavor profile.
- Herb-Infused: Try adding more fresh herbs like thyme, rosemary, or dill to the filling for an extra layer of flavor.
How to Store Leftovers of Jamie Oliver Stuffed Tomatoes
- Refrigeration: Store leftover stuffed tomatoes in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze stuffed tomatoes before baking them. Assemble the tomatoes and freeze them in a freezer-safe container. Thaw in the fridge overnight and bake as directed.
- Reheating: Reheat stuffed tomatoes in the oven at 180°C (350°F) for about 10-15 minutes, or until heated through.
How to Reheat Jamie Oliver Stuffed Tomatoes
- Oven: Reheat in the oven at 180°C (350°F) for 10-15 minutes until warmed through.
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, but be aware the texture of the tomato may soften further.
Nutrition Value (per serving)
- Calories: 200 kcal
- Carbohydrates: 20g
- Protein: 6g
- Fat: 10g
- Fiber: 4g
- Sodium: 350mg
Frequently Asked Questions
Can I make stuffed tomatoes ahead of time?
Yes, you can assemble the stuffed tomatoes ahead of time and store them in the fridge for up to 1 day before baking.
Can I freeze stuffed tomatoes?
Yes, stuffed tomatoes can be frozen before baking. Assemble the tomatoes, freeze, then thaw before baking as directed.
What can I substitute for rice in the filling?
You can use quinoa, couscous, or even cooked lentils as a substitute for rice in the filling.
What can I serve with stuffed tomatoes?
Stuffed tomatoes pair well with a green salad, crusty bread, or grilled meats like chicken or fish
Final Words
Jamie Oliver’s Stuffed Tomatoes are a wonderful way to make use of fresh, ripe tomatoes while incorporating flavorful, healthy ingredients. Whether you serve them as a light main dish or a flavorful side, they’re sure to impress. The balance of juicy tomatoes, cheesy rice filling, and savory vegetables creates a dish that’s satisfying, nutritious, and full of flavor. Enjoy these stuffed tomatoes with a variety of sides or on their own for a delicious meal.
More Jamie Oliver Recipes
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Jamie Oliver Stuffed Tomatoes Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course/side dish
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Stuffed Tomatoes are a delicious and healthy Mediterranean-inspired dish that’s perfect for a light meal or a tasty side. These tomatoes are filled with a flavorful mixture of herbs, vegetables, rice, and cheese, and then baked until tender and juicy. With a burst of fresh flavor from the tomatoes and a savory, satisfying filling, this dish is sure to impress whether you’re serving it as part of a family meal or at a dinner party.
Ingredients
-
- 8 medium-large ripe tomatoes
-
- 150g (3/4 cup) cooked rice (white or brown)
-
- 1 small onion, finely chopped
-
- 2 cloves garlic, minced
-
- 2 tablespoons olive oil
-
- 1 small zucchini, finely chopped
-
- 1 red bell pepper, finely chopped
-
- 1 teaspoon dried oregano
-
- 1 tablespoon fresh basil, chopped (or parsley)
-
- 50g (1/2 cup) grated Parmesan or mozzarella cheese
-
- Salt and pepper to taste
-
- 1 tablespoon breadcrumbs (optional, for extra crunch)
Instructions
Preheat your oven to 180°C (350°F). Slice off the tops of the tomatoes and set them aside. Using a spoon, gently scoop out the insides of the tomatoes, leaving a thick shell. Set the tomato flesh aside in a bowl. Season the inside of the tomatoes with a little salt and pepper and place them upside down on a plate to drain any excess liquid.
Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent. Add the garlic, zucchini, and red bell pepper, and cook for another 5-6 minutes until the vegetables are tender.
Stir in the reserved tomato flesh, breaking it up with a spoon as it cooks. Add the oregano, basil, and cooked rice to the mixture. Cook for a few more minutes until everything is well combined and heated through. Season with salt and pepper to taste.
Turn the hollowed tomatoes upright and spoon the rice and vegetable filling into each tomato, packing it in gently. Sprinkle the tops with grated Parmesan or mozzarella and breadcrumbs (if using) for added texture.
Place the stuffed tomatoes in a baking dish and drizzle them lightly with olive oil. Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10-15 minutes, until the tomatoes are tender and the cheese is melted and golden.
Once baked, remove the tomatoes from the oven and allow them to cool slightly before serving. Garnish with extra fresh basil or parsley for a burst of freshness.
