I seem to always have tomatoes in my kitchen. Whether I’m cooking Italian, Mediterranean, Mexican or just simply making a salad, tomatoes are a vegetable I can always use. But the occasions when I happen to also have Arborio rice in my kitchen, there’s no question that I’ll be making Tomatoes with Stuffed Herbed Rice.
The pulp, seeds and juice (basically all the flesh from inside the tomatoes) are reserved and used to cook the rice, so there’s no waste whatsoever. Fresh herbs, such as mint, parsley and dill, are also used to flavor the rice, and a bit of onions and white wine are added to deepen the flavors.
All in all it’s a super simple recipe that adds elegance to any appetizer, lunch, dinner, potluck, snack or even a picnic. It’s delicious warm right out of the oven or at room temperature (so a perfect ‘make it in advance’ kind of meal).
Recipe inspired by The New Book of Middle Eastern Food by Claudia Roden and Smitten Kitchen.
Tomatoes Stuffed with Herbed Rice
An alternative to stuffed peppers are stuffed tomatoes. A surprisingly easy recipe that uses the tomato pulp and fresh herbs to cook the rice. A great appetizer for 5 or as a main meal for 3-4 people.
Ingredients
- 1 kg tomatoes (about 10 medium-sized tomatoes)
- 1 medium onion, finely chopped
- 3 tablespoons extra-virgin olive oil (divided)
- 1/4 cup white wine
- 9 tablespoons Arborio rice (risotto rice)
- a pinch of red pepper flakes (optional)
- 1/2 teaspoon salt (plus more for tomatoes)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 lemon, juiced
- 2 tablespoons bread crumbs (such as panko)
Directions
- Step 1 Heat oven to 350°F/176°C.
- Step 2 PREPARE THE TOMATOES: Cut a thin slice off the top of tomatoes. Remove the pulp and seeds and add to a bowl. I usually take a sharp paring or grapefruit knife and run it along the inner edges to loosen the core. Be careful not to pierce into the outer part of the tomato. Scoop everything out with a spoon. Add to blender and puree. You should have at least 2 cups of tomato puree. This will be used to cook the rice so make sure you get as much juice from the tomatoes as possible. Set aside.
- Step 3 Salt the inside of tomatoes and turn them upside down onto paper towels to drain. Set aside while you prepare the rice.
- Step 4 PREPARE THE RICE: On medium heat add finely chopped onions and 1 tablespoon of olive oil to a skillet/frying pan. Cook until lightly golden. About 3-4 minutes. If the onions stick to the pan add a bit more olive oil.
- Step 5 Add white wine and cook until wine is evaporated. About 3-4 minutes.
- Step 6 Add rice (and red pepper flakes if using) and cook for about 3 minutes more.
- Step 7 Add the prepared tomato puree, ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer and then lower heat to low. Cover with lid and cook for 12-15 minutes, stirring occasionally until tomato puree is absorbed. It is ok if your rice is a bit undercooked. It will finish cooking inside the tomatoes when baked. Turn off heat.
- Step 8 Add all 3 fresh herbs, lemon juice and 2 tablespoons olive oil. Stir. Taste and add a bit more salt if needed.
- Step 9 STUFF THE TOMATOES: Spoon the rice equally amongst all the tomatoes. Top with bread crumbs and lightly drizzle olive oil over the top. Place in oven and bake for 25-30 minutes, or until tomatoes are softened and rice is baked through. Serve hot or at room temperature.
- Step 10 TIP: Leave out the breadcrumbs to make this a gluten-free meal.