Rice Stuffed Tomatoes
sandravalvassori.com
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.
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 9x13 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.
Notes
Bake long enough for the rice to fully cook and for the tomatoes to collapse into tender perfection: 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.
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.