These simple Rice Stuffed Tomatoes are delicious, beautiful, and so easy to make! Arborio rice is simmered in a flavorful vegetable broth with fresh herbs, then stuffed into juicy, vine-ripened tomatoes. Yummy!
This fortnight's Cookbook Challenge was "Rice and Noodles". Immediately, I thought of risotto, which I love, but I wanted to do something different.
I flipped through my cookbooks for inspiration and stumbled across Rice Stuffed Tomatoes in Everyday Italian by Giada DeLaurentis and thought I'd give that a try.
I love tomatoes and I love rice, so I thought it would be a great combination.
I know I used Giada's cookbook in the last challenge when I made Lemon Spaghetti. And it was such a hit that I didn't hesitate to use another of her recipes this time around.
While you're here, be sure to grab my free e-cookbook packed with reader favorite vegetarian recipes!
Making Stuffed Tomatoes
This dish is easy to put together, and while it could be served as a vegetarian entrée or main meal, I think it's more of a side dish.
I would also suggest selecting vine-ripened tomatoes and cooking the rice in homemade vegetable stock for the most flavor.
These stuffed tomatoes are quite striking when you put them on the table due to the vibrant red and green of the tomatoes, and because I think the tomatoes look kind of cute with their little hats.
Tomatoes are one of my favorite ingredients to cook with. In fact, I recently pulled together another stuffed tomato recipe using pico de gallo and cauliflower rice.
There's so many ways to prepare them, and they're all equally tasty.
I love the balsamic-roasted tomatoes in this baked goat cheese dip, the sun-dried tomatoes in this tortellini recipe, and the pretty cherry tomatoes that top these hummus flatbread pizzas.
Tell me in the comments below - what's your favorite way to eat tomatoes?
And for more delicious recipes, don't forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!
Rice Stuffed Tomatoes
Ingredients
- ⅔ cup Arborio rice
- 2 tbsp olive oil
- 4 large tomatoes ripe but firm
- 3 tbsp chopped fresh basil
- 2 tbsp chopped flat leaf parsley
- 2 cloves large of garlic minced
- 1 tsp freshly ground black pepper
- 1 tsp salt
- ⅔ cup grated parmesan
- vegetable stock
Instructions
- Bring a medium saucepan of vegetable stock to a boil and add the rice and simmer until just cooked through. Drain and rinse the rice until cold running water, ensuring the rice is drained well. Place into a bowl and set aside to cool slightly.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and lightly coat a baking dish with olive oil.
- Cut the tops off the tomatoes and reserve. Scoop out the inside and place into the bowl with the rice and place the hollowed out tomatoes into the baking dish.
- Add garlic, basil, parsley, parmesan, olive oil, salt and pepper to the rice and combine well.
- Spoon the mixture into the hollowed tomatoes and replace the tomato tops and bake in the oven until the tomatoes are cooked, approximately 30 minutes but this will depend on the size of the tomatoes you are using.
Philandmarianne says
Read it - did it! Great easy recipe and worked a treat with a traiteur-provided jambon in pate and pastry. Needed nothing else except perhaps a squash or two on the plate for a less intense flavour. Washed down with Beaumes-de-Venise from the Dentelles. Beautiful meal.
delicieux says
Glad you enjoyed it Phil and Marianne. Thanks for letting me know how it went and for the wine recommendation 😀
Trudy~Veggie num num says
What a great new way to enjoy rice, these look so bright and colourful and super yummy!!!
My recent post Lentil- Date & Tomato Salad w- Chilli Oil Tahini Dressing
Kayla@fitterthanchoc says
Tomatoes are one of my favourite vegetables. These tomatoes look so delish and cute!! I totally love it! You're always so creative. Would be looking forward to your next post:)
My recent post So I Signed Up for My First Half Marathon
delicieux says
Thanks Kayla 🙂
LimeCake says
I've made many of Giada's recipes but have yet to buy her cookbook. Love watching her shows. She's so animated and lively. This looks like a delicious dish!
delicieux says
I love Giada too. As you say she is so lively, but not in an over the top way. I'm planning on getting her other cookbooks....once my boyfriends ban on me buying more cookbooks is lifted 😉
sonia says
wonderful recipe. loved the idea of stuffing rice in tomatoes... !
My recent post Divine Chiffon Custard Cakes
Johanna GGG says
sounds lovely and the bright colours are so cheery with all our grey wet weather - will need to try it - keep seeing giada's name recently so am interested to try the recipe
My recent post Cheeseymite- burgers and sylvia
Sylvie @ GITK says
No I don't have Giada's book, but I've made a number of her recipes before and they have always been good, very easy and straightforward like this one.
My recent post chocolate gelato achieving chocolate bliss
delicieux says
Her recipes are easy and straightforward, which is one of the things I love.
leigh says
Yum yum yum - these look beautiful and so vibrant. Gorgeous photos too!
delicieux says
Thanks Leigh 😀