This comforting dish features plump tomatoes hollowed out and filled with a rich mixture of sautéed onions, crispy bacon, and melted Lindenberger cheese. The filling is baked until bubbly, then served atop a bed of fluffy rice tossed with fresh herbs. The combination of sweet tomato, salty bacon, and creamy cheese creates a satisfying texture and flavor profile. It makes for an elegant yet approachable side dish or light main course, perfect for dinner parties or cozy weeknight meals. The herbed rice adds a fragrant base that complements the savory topping beautifully.
Filled Tomatoes On Herbed Rice
Description
This comforting dish features plump tomatoes hollowed out and filled with a rich mixture of saut&# 195;©ed onions, crispy bacon, and melted Lindenberger cheese. The filling is baked until bubbly, then served atop a bed of fluffy rice tossed with fresh herbs. The combination of sweet tomato, salty bacon, and creamy cheese creates a satisfying texture and flavor profile. It makes for an elegant yet approachable side dish or light main course, perfect for dinner parties or cozy weeknight meals. The herbed rice adds a fragrant base that complements the savory topping beautifully.Ingredients
Directions
-
Prepare the rice according to package directions; set aside.
-
Slice the tops off 8 small tomatoes and scoop out the insides, reserving the pulp.
-
Season the inside of the hollowed tomatoes with salt and pepper.
-
Chop the reserved tomato pulp and strain it through a sieve to remove excess liquid.
-
Melt butter in a skillet over medium heat and sauté chopped onions until softened.
-
Add chopped bacon to the skillet and fry until crispy, about 5-7 minutes.
-
Grate the Lindenberger cheese finely.
-
Stir the grated cheese, paprika, and nutmeg into the bacon and onion mixture.
-
Spoon the cheese and bacon mixture into the hollowed tomatoes, filling them completely.
-
Preheat oven to 200ðC (400ðF).
-
Butter a shallow baking pan and place the filled tomatoes inside.
-
In a bowl, mix the strained tomato pulp, sweet cream, cornstarch, and remaining seasonings to create a sauce.
-
Pour the sauce mixture over the tomatoes in the pan.
-
Bake in the preheated oven for 30 minutes until the tomatoes are tender and the sauce is bubbly.
-
Toss the cooked rice with chopped herbs.
-
Spoon the herbed rice onto a serving platter.
-
Arrange the baked tomatoes on top of the rice and serve with any remaining sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 184.6kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.4mg1%
- Total Carbohydrate 39.8g14%
- Dietary Fiber 0.6g3%
- Sugars 0.0g
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Original recipe lists "Lindenberger Cheese"; if unavailable, substitute with Swiss, Gruyère, or Cheddar.
"Sweet cream" likely refers to heavy cream or sweetened cream; adjust sweetness to taste.
For a vegan version, omit bacon and cheese, using mushrooms and nutritional yeast or vegan cheese instead. Note that the original tag says Vegan but ingredients include bacon/cheese; this note clarifies the contradiction.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.
Ensure tomatoes are firm enough to hold their shape when scooped.
