Another delicious recipe by Giada De Laurentiis is this Stuffed Tomatoes that you can easily prepare ahead with ripe tomatoes, arborio rice, fresh Parmesan, chopped basil, and parsley. These tasty stuffed Tomatoes make a perfect side dish that takes about 35 minutes to prepare and serves up to 4 people.

I often serve these Stuffed Tomatoes at room temperature, which makes hosting so much easier. You don’t need to worry about reheating or last-minute prep – just plate and serve for simple, relaxed Italian cooking.

Giada De Laurentiis Stuffed Tomatoes Ingredients

• Salt, to taste
• ⅔ cup Arborio rice or medium-grain white rice
• 3 tbsp olive oil, divided
• 4 large ripe but firm tomatoes
• 3 tbsp fresh basil, chopped
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 garlic clove, minced
• ½ tsp freshly ground black pepper, plus more to taste
• ¼ cup freshly grated Parmesan cheese

How To Make Giada De Laurentiis Stuffed Tomatoes

1. Prepare the Rice: Bring a medium saucepan of salted water to a boil. Add the rice and cook over medium heat, stirring occasionally, for about 10 minutes or until just tender. Drain and rinse under cold water to remove excess starch, then drain well again. Transfer the rice to a medium bowl and set aside.
2. Preheat Your Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with 1 teaspoon of olive oil, spreading it evenly to prevent the tomatoes from sticking during baking.
3. Prepare the Tomatoes: Slice off a ½-inch-thick top from each tomato and set these tops aside for later. Carefully scoop out the seeds, pulp, and juice from each tomato, placing them into a small bowl. Arrange the hollowed tomatoes upright in the prepared baking dish.
4. Mix the Filling: Measure ¼ cup of the reserved tomato pulp and add it to the bowl with the cooked rice, mixing until the rice is well-coated. Add the chopped basil, parsley, garlic, remaining 2 tablespoons of olive oil, and ½ teaspoon each of salt and black pepper. Stir in the grated Parmesan cheese and adjust the salt and pepper to taste.
5. Stuff the Tomatoes: Spoon the rice mixture into each hollowed tomato, mounding the filling slightly above the rim. Place the reserved tops back onto each stuffed tomato to keep the filling moist during baking.
6. Bake the Tomatoes: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the rice filling is heated through and the tomatoes have softened slightly but still hold their shape.
7. Serve and Enjoy: Serve the stuffed tomatoes hot, or let them cool to room temperature before serving. You can prepare them up to 4 hours ahead if needed.

Recipe Tips

• Choose tomatoes carefully: Select firm, ripe tomatoes of similar size for even cooking; soft tomatoes may become too mushy and fall apart during baking.
• Season rice well: Adding extra herbs or a dash of lemon zest to the rice mixture brings a fresh, zesty note and makes each bite more flavorful.
• Prevent soggy bottoms: Drain the tomato pulp thoroughly before mixing it with the rice. Excess liquid can make the tomatoes watery as they bake.
• Cheese choices matter: Try grated Pecorino Romano instead of Parmesan for a saltier, sharper taste. It adds an extra layer of richness that pairs well with the herbs.
• Reheat without drying out: Place leftover stuffed tomatoes in an oven-safe dish, cover with foil, and warm them at a low temperature to preserve their moisture.

Recipe FAQs and Variations

Check out More Giada side Recipes:

• Giada Crab Arancini
• Giada Lemon Mustard Potato Salad
• Giada Fried Polenta