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–+ servings
Freshly-roasted stuffed tomatoes with potatoes.

Stuffed Tomatoes with Rice

An easy all in one meal that you can make anytime and enjoy later, perfect for entertaining and the hottest summer days!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 8 medium-size tomatoes ripe yet firm
  • ½ tsp salt
  • 2 cloves garlic finely chopped or grated
  • 10 leaves fresh basil
  • ⅔ cup Arborio rice
  • ¼ cup extra virgin olive oil plus 3 Tbsp for tossing the potatoes
  • ⅔ cup grated parmesan cheese, optional (65 g)
  • 2 lbs potatoes your favorite
  • 1 pinch dried oregano optional

Instructions
 

  • Cut the tops of the tomatoes and set them aside.
  • Hollow out tomatoes using a serrated knife or grapefruit spoon. Scoop out the seeds, pulp and juice into a bowl. Allow the tomatoes to sit face-down on a paper towel to drain while you make the filling.
  • Blend the tomato juices, pulp, and seeds with an immersion blender or food processor.
  • Tear or chiffonade the basil. Add the basil to the tomatoes along with the rice, salt, freshly ground black pepper, grated parmesan, if using, and grated garlic. Mix well.
  • Let sit for 30 minutes.
  • In the meantime, preheat the oven to 350° F (180° C). Begin to cut the potatoes into ½ inch cubes, either with or without the skin.
  • Generously oil a large casserole dish and coat the potatoes well. Season with plenty of salt, pepper and a pinch of dried oregano, if you like.
  • Gently fill each hollowed out tomato with the rice filling and nestle it into the potatoes. Continue until all the tomatoes have been tucked into the casserole dish with the potatoes around them, being careful that the tomatoes don’t touch and the potatoes surround every tomato. Replace each tomato top.
  • Bake for 45 to 55 minutes until rice is cooked through and potatoes are fork tender.
  • Let sit for at least 15 min before serving or serve at room temperature.

Notes

  • This recipe is best with summer tomatoes. I suggest making this dish at the height of tomato season for the best possible flavor. 
  • Don’t skip draining the tomatoes or they will turn out soggy and watery.
  • Use your favorite potato for this recipe. You can either peel them or keep the skins on without changing the cooking time. 
  • This recipe is easy to add a couple tomatoes to. Just use a bigger pan and slightly increase each ingredient. For example, for two extra tomatoes, add two extra basil leaves, a tablespoon of rice and a sprinkling of more cheese. Salt and pepper to taste and you’re done!
Tried this recipe?Let us know how it was!