Pomodori Ripieni (Stuffed Tomatoes)

Preheat the oven to 180°C (350°F).
Cut the tops off the tomatoes and carefully scoop out the insides, making sure not to break the skin. Set the pulp aside.
Heat some olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until soft and golden.
Add the ground meat (if using), season with salt and pepper, and cook until browned. If you’re using rice, add it to the pan and stir to combine.
Stir in the grated Parmesan cheese, breadcrumbs, chopped basil, and the egg. Mix well until the filling is combined and holds together.
Stuff the tomatoes with the filling mixture, pressing gently to pack it in.
Place the stuffed tomatoes in a baking dish. Pour the tomato pulp you set aside earlier over the tomatoes, drizzling with a little more olive oil.
Bake in the preheated oven for about 30-35 minutes, until the tomatoes are tender and the stuffing is golden on top.
Garnish with fresh parsley before serving.
Serving and Storage Tips:

Serve hot as a main dish or as a side with pasta or a salad.
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for the best texture.
Variations:

For a vegetarian version, you can use a filling of rice, herbs, and grated vegetables.
You can add some diced mozzarella or ricotta cheese to the stuffing for extra creaminess.
FAQs:

Can I freeze stuffed tomatoes?

Yes, you can freeze them before baking. Just make sure to let them cool completely before wrapping them tightly and placing them in the freezer. When ready to eat, bake them from frozen for about 40 minutes.
Can I use other fillings?

Absolutely! You can use cooked quinoa, couscous, or any other grains as a base, or even substitute the meat with beans or lentils for a plant-based option.