These Roman-style Rice Stuffed Tomatoes take a little time in the oven, but the prep couldn’t be easier. Juicy, ripe summer tomatoes are hollowed out and filled with a savory, herb-flecked rice mixture, then baked until meltingly tender. Served over a bed of roasted potatoes, it’s the kind of comforting, flavor-packed dish I look forward to every summer.
Summer Tomatoes Were Made For Stuffing
I’m usually a tomato purist in the summer. When they’re in season and bursting with flavor, there’s nothing better than eating them raw with a splash of vinegar, a glug of olive oil, and a pinch of salt. But this Italian-style rice-stuffed tomato recipe is a delicious exception. It’s one of my favorite ways to turn simple, ripe summer tomatoes into a hearty, satisfying vegetarian meal.
These tomatoes are filled with creamy arborio rice, sautéed onions, garlic, and plenty of olive oil—delicious yet simple ingredients that let the tomatoes remain the star of the show. It’s a bit more hands-on than my usual tomato routine, but you can prepare them ahead of time and the result is so worth it: tender, flavorful baked tomatoes with a savory filling that’s simultaneously comforting and light.
Italians are masters at making the most delicious meals out of few ingredients, and this dish is a perfect example. Whether you’re hosting a dinner party or just want a special weeknight meal to celebrate tomato season, this is the kind of easy summer recipe that feels a little elevated without being fussy. I hope you give it a try!
Key Ingredient Notes
- Tomatoes: Look for tomatoes that are ripe but still quite firm. Soft or very ripe tomatoes will collapse too quickly when they bake.
- Rice: The variety of rice you use will impact the cooking time and the amount of liquid needed. Scroll down to the section below to read more on which rice I recommend you use.
- Onion and garlic: Most Italian recipes call for garlic only but I like to sauté a bit of onion as well for extra flavor. Feel free to use just garlic if you wish.
- Fresh basil: I like to add a lot of chopped fresh basil to the filling. If you wish, you could also add a teaspoon of dried oregano.
- Extra virgin olive oil: Essential for adding a deep, rich taste to this dish.
- Potatoes: Italian stuffed tomatoes are traditionally baked alongside potato wedges and they are delicious. I toss the potatoes with olive oil, salt and pepper but you can add chopped fresh rosemary or dried oregano, if you wish.
Variations
Breadcrumbs: Stir in some toasted breadcrumbs for added texture and a bit of crunch in the filling.
Make it cheesier: Mix in cubes of mozzarella with the par-cooked rice filling. Or, when the stuffed tomatoes have finished cooking, remove the tops, sprinkle with shredded mozzarella over top and broil for a few minutes until melted.
Add pesto to the filling: A spoonful or two of basil pesto mixed into the filling will add a ton of delicious flavor.
Best Rice For Stuffed Tomatoes
Italians will only use arborio (or even better Carnaroli) rice to stuff their tomatoes which gives the filling an almost risotto-like texture. This is what I use as well and I highly recommend you do too.
If you can’t find arborio or Carnaroli, you can try a medium grain rice that won’t expand and bloat as much as a long grain variety.
Tips For The Best Rice-Stuffed Tomatoes
1. Pre-cook the rice: This step might feel like an extra one, but it makes all the difference. Most traditional Italian recipes will have you stuff the tomatoes with un-cooked rice. I have tried it and the rice takes forever to cook. Plus, by the time the rice is cooked, the filling is a little too dry and the tomatoes have completely collapsed. Starting with partially cooked rice ensures the filling turns out tender and creamy—not crunchy or underdone. Just make sure the rice is not fully cooked before stuffing—it will finish cooking in the oven and absorb all those lovely tomato juices.
2. Make a flavorful filling: Because tomatoes are so delicate and subtly sweet, the filling needs to bring some contrast and depth. A good glug of olive oil, sautéed onions and garlic, the tomato juice and scraps from the scooped-out centers, and herbs like fresh basil or dried oregano go a long way. Don’t forget to season generously—this is where all the flavor comes from. I like to add a little grated Parmesan cheese to take things up a notch, but feel free to omit it if you need the dish to be vegan.
3. Bake long enough for the rice to fully cook and for the tomatoes to collapse into tender perfection: I find it surprising when a recipe calls for the stuffed tomatoes to be cooked for only 20-25 minutes. Stuffed tomatoes are all about a slow transformation. You want the tomatoes to soften completely, their skins wrinkled, while the filling inside finishes cooking and becomes almost creamy. Undercooked tomatoes can taste watery or too firm, so don’t be afraid to give them a full 45 minutes in the oven. Your patience will be rewarded with a bubbling, golden-topped dish that’s deeply savory, comforting, and packed with summer flavor.
4. Bake the tomatoes over a layer of roasted potatoes: If you’ve never seen how Romans serve their rice-stuffed tomatoes, this might surprise you, but trust me, it’s brilliant. Nestling the tomatoes over a bed of potato wedges not only helps keep them upright as they bake, but it also gives you an incredibly tasty side dish in the same pan. The potatoes soak up all the flavorful juices from the tomatoes and turn golden and crisp around the edges. It’s a simple addition that makes the whole dish feel more complete and satisfying.
5. Let the baked tomatoes rest before serving. Rice stuffed tomatoes are traditionally served at room temperature. If you can resist, let them cool for at least 15 to 20 minutes before serving. Not only will they taste better, but the rice will continue steaming and become fluffier.
How To Make Italian Rice Stuffed Tomatoes
When making rice-stuffed tomatoes, I like to par-cook the rice. This cuts down on the baking time and most importantly, ensures the rice does not come out crunchy.
I also like to give the potatoes a head start and bake them for about 15 minutes while I prepare the tomatoes and filling.
Pre-bake the potatoes. Place the potato wedges in a large baking dish. Toss with olive oil, salt and pepper. Spread out to an even layer and roast for 15 to 20 minutes, or until starting to soften.
Prepare the tomatoes. Using a small paring knife, cut off the top quarter off of each tomato. Set the tops aside to use for later. Being careful not to pierce the skin, carefully scoop everything out with a spoon and transfer it to a bowl. Using an immersion blender, or blender, blend the tomato pulp until almost smooth.
Salt the tomatoes. Sprinkle a little salt inside each hollowed-out tomato, then place them cut side down on a paper towel. Let them drain some of their excess juices while you prepare the filling.
Par-cook the rice. In a medium skillet, heat oil over medium heat. Add the onion and season with a pinch of salt. Cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 1 minute more. Add the rice and cook, stirring frequently, until it’s well coated in oil and lightly toasted, about 2 to 3 minutes. Pour in the blended tomatoes and simmer rice about 10 to 12 minutes. Remove from heat and stir in the parmesan cheese and chopped basil. Add a little more salt and pepper to taste.
Fill the tomatoes. Place the hollowed tomatoes right on top of the par-baked potatoes. Sprinkle each tomato with another pinch of salt. Loosely fill each tomato shell evenly with the rice mixture then place the top of each tomato back on the tomatoes. Drizzle everything with remaining olive oil.
Bake. Roast until tomatoes are noticeably shrivelled and tender, and rice is cooked through, about 45 minutes. If you’d like your potatoes and tomatoes to have a little more color, turn oven to broil and broil until lightly charred, 3 to 5 minutes.
Let cool. Rice-stuffed tomatoes are traditionally served room temperature, so let them cool about 15 minutes before serving. That said, I rarely have the patience to wait and they are absolutely delicious piping hot, too!
Can I Make Rice Stuffed Tomatoes In Advance?
Yes! You can fully bake the stuffed tomatoes a day in advance and reheat with a splash of water in a covered dish. Or, prep and stuff the tomatoes ahead of time, refrigerate them unbaked, then bring to room temperature and bake when ready. They may need a little additional cooking time.
Serving Suggestions
With their savory rice filling and a bed of golden roasted potatoes, these stuffed tomatoes are hearty enough to serve as a satisfying vegetarian main. Just add a simple salad on the side and dinner is done. That said, they also make a beautiful accompaniment to a variety of main dishes, whether you’re grilling on a summer evening or preparing a cozy weekend meal. Here are a few delicious options to serve alongside:
- Roast or grilled chicken or beef – Try the stuffed tomatoes alongside these BBQ Boneless Chicken Thighs, these Baked Chicken Leg Quarters or these Beef Shish Kebob.
- Grilled or baked fish – Panko Crusted Cod is my favorite light main dish to serve with these stuffed tomatoes. A simple baked or grilled salmon would also be lovely.
- Frittata – Keep it vegetarian and serve your rice stuffed tomatoes with this Epic Summer Frittata – so good!
Storing Tips
To store: Any leftover rice stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat: The rice stuffed tomatoes can be left out for 30 minutes and served at room temperature. If you prefer them a little warm, place them in a baking dish, cover loosely with foil, and warm in a 350°F oven until heated through. You can also microwave individual portions, though the potatoes will be less crispy.
I do not recommend freezing the stuffed tomatoes as the tomatoes can become very mushy after thawing.
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Thank you!~Sandra
Rice Stuffed Tomatoes
Ingredients
For Roasted Potatoes
- 4 medium potatoes, peeled and cut into thin wedges or 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
For Stuffed Tomatoes
- 6 medium-large round tomatoes ripe but firm
- 4 tablespoons extra virgin olive oil, divided
- 1 small red or yellow onion, finely diced
- 2 large garlic cloves, minced
- Kosher salt Freshly ground black pepper
- 3/4 cup arborio or carnaroli rice
- 1/3 cup water or broth
- 10-12 large fresh basil leaves, roughly chopped, plus a little more for garnish
- 1/2 cup finely grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Place potatoes wedges in a 9×13 baking dish. Toss with 1 tablespoon olive oil, salt, and pepper and roast for about 15-20 minutes. Set the baking dish aside but leave the oven on.
- While the potatoes roast, prepare the tomatoes and filling. Cut the top quarter off each tomato and set the tops aside. Use a paring knife to loosen the core and pulp, then scoop it out with a spoon, being careful not to pierce the tomato shells. Transfer the pulp to a bowl and blend until smooth.
- Lightly salt the inside of each hollowed tomato and place them upside down on paper towels to drain while you prepare the rice.
- In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and a pinch of salt, and sauté until softened, about 3 minutes. Add the garlic and cook for another minute. Stir in the rice and cook for 2–3 minutes, stirring frequently, until lightly toasted and coated in oil.
- Add the blended tomato pulp to the pan, 1/3 cup water or broth, and bring to a gentle simmer. Cook for about 12 minutes, stirring occasionally, until the rice is softened but still underdone. Remove from heat and stir in the chopped basil and Parmesan. Taste and adjust seasoning with salt and pepper.
- Arrange the hollowed out tomatoes on top of the partially roasted potatoes. Loosely fill each tomato shell evenly with the rice mixture, then place the top of each tomato back on the tomatoes. Drizzle everything generously with remaining 2 tablespoons olive oil.
- Return the dish to the oven and bake for 40 to 45 minutes, or until the tomatoes are soft and wrinkled and the rice is fully cooked. For a more caramelized finish, broil for the last few minutes.
- Let the tomatoes cool slightly, then garnish with a bit more basil just before serving. The stuffed tomatoes are delicious warm or at room temperature.
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