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Stuffed Tomatoes

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An Italian comfort classic dish that is bursting with fresh garden flavors and perfect for a meatless meal.

Ingredients

4 large tomatoes

1 cup long-grain rice (white or brown)

1/2 cup vegetable stock

1 tablespoon tomato paste

1 tsp Italian seasoning

1/2 tsp garlic powder/granulated garlic

1 tsp salt

Romano or parmesan, grated

fresh basil

Instructions

  • Slice the tops off of each tomato and set aside
  • Gently use a paring knife, cut out the core, and spoon out all the innards into a blender (including all the juices!)
  • Blend together the tomato innards with tomato paste, stock, and spices.
  • Pour the mixture into a small bowl and stir in the uncooked rice.
  • Pour 1.5 cups of water into the bottom of the IP stainless steel pot, followed by the trivet.
  • Arrange the tomatoes in a heat-safe pan and place it on the trivet.
  • Carefully pour the rice/tomato mixture into each tomato, excess can be poured all around the tomatoes.
  • Place the tops of the tomatoes on each.
  • Ensuring that the sealing ring is properly in place, close the lid and set the venting knob to the sealing position.
  • Cook on MANUAL/PRESSURE COOK for 15 min (white rice) or 23 min (brown rice)
  • When the cooking time has been completed allow a full natural pressure release.
  • Top tomatoes with grated parmesan and add salt/pepper to taste.

Notes

Oven Cooking: Prepare in a baking dish and cook at 375 F for 75 minutes

Find it online: https://driftwoodcorner.net/stuffed-tomatoes/