Spanish Baked Tomatoes Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Whole grain rice6 Ounce (175 gram)
 Vegetable stock1 Pint (600 milliliter)
 Sunflower oil2 Teaspoon
 Shallots2 , peeled, finely chopped
 Garlic1 Clove (5 gm), peeled and crushed
 Green pepper1 , deseeded and cut into small dice
 Red chilli1 , deseeded and finely chopped
 Button mushrooms2 Ounce, finely chopped (50 gram)
 Chopped fresh oregano1 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Ripe tomatoes4 Large
 Egg1 Large, beaten
 Caster sugar1 Teaspoon
 Basil leaves1 Tablespoon (for garnish)
 Crusty bread1 (for serving)

Nutrition Facts

Serving size: Complete recipe

Calories 1235 Calories from Fat 274

% Daily Value*

Total Fat 30 g46.4%

Saturated Fat 7.3 g36.4%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 1710.9 mg71.3%

Total Carbohydrates 210 g70.2%

Dietary Fiber 22.5 g90%

Sugars 30.8 g

Protein 35 g70.6%

Vitamin A 173.8% Vitamin C 397.3%

Calcium 23.6% Iron 52.5%

*Based on a 2000 Calorie diet


1. Preheat the oven to 180°C/ 350°F/ Gas Mark 4. Place the rice in a saucepan, pour over the vegetable stock and bring to the boil. Simmer for 30 minutes or until the rice is tender. Drain and turn into a mixing bowl.
2. Add 1 teaspoon of sunflower oil to a small non-stick pan and gently fry the shallots, garlic, pepper, chilli and mushrooms for 2 minutes. Add to the rice with the chopped oregano. Season with plenty of salt and pepper.
3. Slice the top off each tomato. Cut and scoop out the flesh, removing the hard core. Pass the tomato flesh through a sieve. Add 1 tablespoon of the juice to the rice mixture. Stir in the beaten egg and mix. Sprinkle a li.ttle sugar in the base of each tomato. Pile the rice mixture into the shells.
4. Place the tomatoes in a baking dish and pour a little cold water around them. Replace their lids and drizzle a few drops of sunflower oil over the tops.
5. Bake in the preheated oven for about 25 minutes. Garnish with the basil leaves and season with black pepper and serve immediately with crusty bread.