Name: Rice Stuffed Tomatoes Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 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; 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; ¾ cup arborio or carnaroli rice; ⅓ cup water or broth; 10-12 large fresh basil leaves, roughly chopped, plus a little more for garnish; ½ cup finely grated Parmesan cheese

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These Roman-style Rice Stuffed Tomatoes are the perfect summer dish, featuring juicy tomatoes filled with a savory rice mixture and roasted to tender perfection. The tomatoes are paired with crispy roasted potatoes, creating a comforting, flavor-packed meal that’s simple to prepare but full of flavor. It’s the kind of dish you’ll look forward to making every year when tomatoes are in season!

Rice Stuffed Tomatoes Recipe

Why You’ll Love This Recipe

This recipe brings together the best of summer flavors—ripe tomatoes, fresh basil, and a flavorful rice filling—all roasted to perfection. The slow roasting process transforms the tomatoes into a tender, savory delight, while the rice absorbs all the delicious juices from the tomatoes and seasonings. Served over crispy roasted potatoes, this dish is both comforting and satisfying. It’s a must-try for any fan of Mediterranean-inspired dishes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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 the 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
¾ cup arborio or carnaroli rice
⅓ cup water or broth
10-12 large fresh basil leaves, roughly chopped, plus a little more for garnish
½ cup finely grated Parmesan cheese

Directions

Preheat the oven:
Preheat your oven to 375°F (190°C). Place potato wedges in a 9×13 baking dish. Toss with 1 tablespoon of olive oil, salt, and pepper, and roast for 15-20 minutes. Set the baking dish aside but leave the oven on.
Prepare the tomatoes:
While the potatoes roast, prepare the tomatoes. 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 carefully 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.
Cook the rice filling:
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion with 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 and ⅓ cup of water or broth to the pan. Bring to a gentle simmer and 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.
Stuff the tomatoes:
Arrange the hollowed-out tomatoes on top of the partially roasted potatoes in the baking dish. Loosely fill each tomato with the rice mixture, then place the tops of the tomatoes back on. Drizzle the tomatoes and potatoes generously with the remaining 2 tablespoons of olive oil.
Bake the stuffed tomatoes:
Return the dish to the oven and bake for 40 to 45 minutes, or until the tomatoes are soft, wrinkled, and the rice is fully cooked. For a more caramelized finish, broil for the last few minutes.
Rest and serve:
Let the tomatoes cool slightly, then garnish with a little more chopped basil just before serving. These stuffed tomatoes are delicious both warm or at room temperature.

Servings and Timing

Servings: 4
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Variations

Vegetarian version: For a meatless version, use vegetable broth instead of chicken broth and skip the Parmesan if you’d like to make it vegan.
Add-ins: Add chopped olives, capers, or pine nuts to the rice filling for extra flavor and texture.
Cheese swap: Use a different cheese like feta or mozzarella for a different flavor profile.

Storage/Reheating

Storage: Leftover stuffed tomatoes can be stored in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the stuffed tomatoes in the oven or microwave until warmed through. If reheating in the oven, cover with foil to prevent the tomatoes from drying out.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the stuffed tomatoes ahead of time and store them in the fridge. When ready to serve, simply bake them until heated through.

2. Can I use a different type of rice?

Yes, you can use other types of rice, such as jasmine or basmati, but keep in mind that the cooking time may vary.

3. Can I freeze this dish?

Yes, you can freeze the stuffed tomatoes before baking. Allow them to cool, then wrap them tightly in plastic wrap and foil. Reheat in the oven when ready to serve.

4. Can I use a different type of potato for roasting?

Yes, you can use any variety of potatoes, such as russet or fingerling, for the roasted potatoes.

5. How can I prevent the tomatoes from getting too watery?

Make sure to drain the hollowed-out tomatoes upside down on paper towels before filling them. This will help prevent excess moisture from affecting the dish.

Conclusion

These Rice Stuffed Tomatoes are a perfect combination of juicy tomatoes, flavorful rice, and crispy roasted potatoes. With simple ingredients and a little patience, you can create a dish that’s bursting with comforting, savory flavors. Whether served warm or at room temperature, this recipe is a must-try for anyone who loves Mediterranean-inspired dishes!