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!
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.
To make this recipe vegan, omit the parmesan free or replace it with a dairy-free parmesan.