Description

Hearty, comforting, and wholesome, these Oil Free Vegan Pesto Rice Stuffed Tomatoes are one of the best ways to enjoy fresh basil and home-grown (farmers market) tomatoes.

Ingredients

Scale

3 cups cooked and refrigerated rice (of choice) *
6 large tomatoes
1 1/3 cups Vegan Pesto (Double our Oil Free Vegan Pesto)
Sprinkle sea salt (+/-) *

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Instructions

Preheat the oven to 425 F. Use center rack.
Select firm, ripe tomatoes. Take each tomato and slice the top off with a knife. Then using a knife core the tomato. Then carefully remove all the insides (seeds, pulp, and juice), only leaving a tomato shell. You want to create a tomato cup to hold the rice stuffing inside. When all the tomatoes are hollowed out, sprinkle some sea salt inside each tomato cup and invert them onto a paper towel lined baking sheet until you are ready to stuff them. This will draw out any excess moisture and season the insides of the tomatoes.

Make the Oil Free Vegan Pesto recipe (doubled recipe).
Place 3 cups of cooked and refrigerated rice into a bowl, pour the pesto sauce over top and mix thoroughly until all the rice is coated with the pesto sauce.
Place the tomatoes into a casserole pan. Fill each of the tomato cups with the pesto rice mixture. Lift and wipe up any rice/pesto that has fallen along the sides of the tomatoes or on the bottom of the baking pan (see notes).
Place in a preheated 425 F oven, place in the oven uncovered for 30 minutes until the tomatoes are tender. Cover with a foil tent (or parchment paper), if needed, to prevent over-browning.
Allow to sit for 5 minutes before serving.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: Makes 6 large stuffed tomatoes (6 servings)