Rice Stuffed Tomatoes

July 19, 2015 By:
20 minutes
1 minute
Let this lovely Roman dish tempt your taste buds and offer a refreshing take on summer tomatoes. A blend of rice and herbs, baked in a tomato shell, offer a taste like no other with summer's most delightful fruit.



  1. Slice the tops off the tomatoes and keep for later.
  2. Carefully hollow out the tomatoes with a spoon and push the flesh through a sieve into a bowl.
  3. Add the rice, herbs and 3 tablespoons of olive oil, sea salt and cracked pepper to the bowl. Let it stand for 30-45 minutes so that the flavors can blend.
  4. While flavors are blending, sprinkle tomatoes with salt and turn them upside down so that the moisture drains out.
  5. Preheat oven to 350F
  6. Drain the rice, reserving the puree liquid, and evenly divide the rice into the 6 tomatoes. Spoon some of the tomato puree into the tomatoes. Replace caps of tomatoes and bake for nearly an hour in baking dish that is brushed with the remaining olive oil.
  7. After 30 minutes of baking, remove tomatoes from the oven and add more puree as needed and continue baking. Rice is done when it is tender.
  8. Serves 6, but it will taste so good you'll want at least 2 for yourself. Variation: Add pancetta cubes to each tomato cup before baking.