Baked Stuffed Tomatoes

Ingredients

• 3 largetomatoes, for stuffing
• 1 largetomato, chopped
• ½yellow onion, peeled and chopped
• Juice of ½lime
• 15 g (½ cup)fresh coriander, chopped
• 110 g (1 cup)cauliflower rice, frozen and prepared according to the packet instructions
• To tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Prepare tomatoes

   Slice the tops off the tomatoes for stuffing, then scoop out the seeds and pulp.

3. 3

   Mix the filling

   Combine the chopped tomato, onion, coriander and lime juice to make the pico de gallo cauliflower rice. Season with salt and pepper to taste.

4. 4

   Fill the tomatoes

   Spoon the cauliflower rice mixture into the hollowed tomatoes, mounding it slightly above the tops.

5. 5

   Arrange in dish

   Place the stuffed tomatoes in an ovenproof baking dish.

6. 6

   Bake until tender

   Bake at 180°C (350°F) for 30 minutes.

What are baked stuffed tomatoes?

Stuffed tomatoes are hollowed tomatoes filled with a savoury mixture and baked until tender. Versions of the dish appear in many cuisines, with fillings ranging from grains and herbs to vegetables.

Here, cauliflower rice, fresh tomato, onion, coriander and lime make a bright, plant-based filling. The tomatoes bake around it, keeping the meal simple and naturally gluten-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 2g protein, 10g carbs, 0g fat.

The cauliflower rice and tomatoes provide most of the carbohydrates, while the vegetables and coriander contribute a little protein. The listed recipe has no added oil, so its fat content is very low; serve with beans or a side salad to make the plate more filling.

Choosing the tomatoes

For stuffing: choose large tomatoes that can sit upright in the baking dish. Tomatoes that are ripe but still firm are easier to hollow out and less likely to collapse during baking.

For the chopped tomato: cut it into small pieces so it mixes evenly with the cauliflower rice and onion.

Prepare the cauliflower rice

Frozen cauliflower rice: prepare it according to the packet instructions before mixing it into the filling. Let excess moisture drain away so the mixture does not become watery.

Fresh flavours: coriander and lime give the filling its punch, while the chopped tomato and onion add freshness and bite.

Filling and baking

Scoop carefully: remove the seeds and pulp without breaking through the tomato walls. A spoon works well for loosening the centre.

Slightly overfilled: mound the filling just above the rim, as directed. Bake for 30 minutes at 180°C, until the tomatoes have softened but still hold their shape.

Serving ideas

Serve the tomatoes hot from the oven, while the filling is fragrant and the tomato is tender. A crisp green salad or steamed vegetables make an easy accompaniment.

For a more substantial meal, pair them with bread, potatoes or another grain; these additions are not part of the recipe itself.

Recipe notes & tips

• Use tomatoes of similar size so they bake at roughly the same rate.
• Prepare the frozen cauliflower rice as directed on its packet before mixing the filling.
• Drain any excess liquid from the cauliflower rice to help keep the filling from becoming soggy.
• Scoop out the tomato centres gently to avoid puncturing the sides.
• Set the tomatoes snugly in the baking dish so they remain upright.
• Check the tomatoes near the end of baking; they should be tender but still hold their shape.

Variations

• Add garlic: stir a little finely chopped garlic into the filling for extra savoury flavour.
• Use parsley: replace some or all of the coriander with chopped fresh parsley.
• Add chilli: mix in finely chopped fresh chilli for a touch of heat.
• Include olives: fold chopped olives into the cauliflower rice mixture for a briny note.
• Add beans: mix in cooked beans for a heartier filling.

Common mistakes to avoid

• Wet cauliflower rice: excess moisture can make the filling watery; drain it well after preparing.
• Broken tomato shells: scooping too forcefully can pierce the sides; loosen the centre gently with a spoon.
• Undersized tomatoes: small tomatoes leave little room for filling; choose large ones that sit upright.
• Loose arrangement: tomatoes may tip over in the oven; place them close together in the dish.
• Overbaking: tomatoes can collapse if left too long; check them around the 30-minute mark.

How to store

Store leftovers in a covered container in the fridge for up to 3 days. Reheat in an ovenproof dish until hot throughout; the tomatoes will be softer after reheating.

Frequently asked questions