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| Region or state | Turkey, Iran, Azerbaijan, Armenia, France, Italy, Greece, Argentina, Uruguay, Romania |
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| Serving temperature | Hot or room temperature |
Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice.
Names
In various languages, the name of the dish literally means "stuffed tomatoes", including Azerbaijani: Pomidor dolması and Turkish: Domates dolması). Elsewhere the name specifies that the dish includes rice such as Italian: Pomodori al Riso.
Preparation and ingredients
In Turkey, the fruit are stuffed with meat (lamb) and rice; other ingredients are onion, parsley, olive oil, mint, black pepper, and salt. In the Roman dish, the filing is traditionally made with rice alone and it can additionally be flavored with cinnamon.
In Provence, France, it is common to prepare tomate farcies with minced meat, breadcrumbs and cheese. In Nice, the fruits are initially emptied and subsequently flavored with a filling of onion, garlic, aubergine, pepper, tomato paste and marjoram.
