Rice-stuffed Tomatoes

By Katie Williams | Published 2019-08-16

Total time: 60 mins | Prep time: 30 mins | Cook time: 30 mins

Yield: Serves 2 | Nutritional guidelines: 360 calories per serving

Category: Side Dish | Cuisine: Italian
Keywords: Rice, Tomato

(4.5 based on 2 ratings)

This recipe requires quality ingredients and some planning ahead to account for waiting time. The crucial waiting time allows the flavors to deepen, bringing forward all the different flavors. Best is to make this recipe in the early afternoon to have the stuffed tomatoes ready for dinner.


  • 4 medium-sized tomatoes
  • salt
  • 4 leaves of fresh basil
  • 1 clove of garlic
  • 5 tablespoons of risotto rice
  • 50 ml extra virgin olive oil
  • pepper


  1. Cut the tops off the tomatoes and put them aside.
  2. Hold the tomatoes over a bowl and scoop out their insides (flesh, seeds, juice) into the bowl.
  3. Sprinkle some salt inside each tomato and let any excess water drain out.
  4. Pass the tomato insides through a food mill or blast briefly with an immersion blender.
  5. Peel the garlic, chop it very finely, and add it to the tomato insides.
  6. Rip the basil leaves into small pieces and add them to the tomato mixture.
  7. Add the rice and olive oil to the tomato mixture.
  8. Season the mixture with salt and black pepper.
  9. Leave the mixture to sit for at least 45 minutes.
  10. Lightly grease a baking dish and add empty tomatoes.
  11. Add the tomato and rice mixture into the tomatoes until 3/4 full.
  12. Put the tops on the tomatoes.
  13. Put baking dish with stuffed tomatoes in oven and bake, uncovered, for about 45 minutes.
  14. Allow the tomatoes to sit for at least an hour before eating.

Diet / allergy information

This recipe is:

  • Gluten-free
  • Dairy-free
  • Eggless
  • Without added sugar
  • Vegetarian
  • Vegan

Adopted from a recipe by Rachel Roddy.
Nutrition information is calculated using an online API and should be considered an estimate.

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