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    Home » Sides and Salads

    Rice Stuffed Tomatoes

    Published: Oct 3, 2020 · Modified: Jan 31, 2022 by Marcellina

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    two images with text in between. text reads Italian Stuffed Tomatoes with rice. top image is one baked tomato stuffed with rice on a white plate with cubed potatoes. bottom image is eight baked tomatoes stuffed with rice in black baking pan with cubed potatoes.
    Image with text. Text reads Italian "Stuffed Tomatoes with rice". image is eight baked tomatoes stuffed with rice in black baking pan with cubed potatoes.

    Rice Stuffed Tomatoes is a hearty side dish that goes well with Sunday roast or any holiday meal. In fact, this also makes a light lunch with crusty bread. Naturally dairy free, this recipe is easily made vegetarian.

    A simple recipe that can be made in advance and baked at the last minute which makes it ideal for entertaining!

    eight baked tomatoes stuffed with rice in black baking pan with cubed roasted potatoes.

    This updated and improved recipe was first published here on January 30, 2018.

    Why you'll love this recipe

    This Rice Stuffed Tomatoes recipe is easy to prepare and adaptable to suit your tastes. And if the rest of the meal is not quite ready, these will sit around happily and wait. Actually, this is a dish best served tepid and not directly out of the oven and pair perfectly with my Italian Chicken Cutlet Recipe.

    While the tomato is the hero of this dish, the potatoes aren't far behind. Firstly, the potatoes are included to support the tomatoes so they don't topple over. But while baking, the potatoes absorb the tomato juices and become flavorful and tender.

    From salads like Cucumber Tomato Onion salad to ragu sauce for pasta, tomatoes show up in so many Italian recipes and are loved by all. These rice stuffed tomatoes are so tasty they will become a family favorite that you'll make again and again!

    For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

    Ingredient Notes

    ingredients for stuffed baked tomatoes with rice as in the recipe card.

    For this recipe, use the best possible produce. You will need a few potatoes, anchovies, good extra virgin olive oil, fresh basil and garlic. However there are a few ingredients that need extra special attention.

    • tomatoes - for this recipe you need to choose the best tomatoes you can find; homegrown would be the best but failing that choose vine ripened tomatoes
    • arborio rice - or any short grain, risotto rice
    • capers - I use capers in vinegar but if you use salted capers be sure to rinse well

    Variations

    • use partly cooked brown rice for a nutty flavor like in my Brown Rice Salad
    • omit the anchovies and add a ¼ cup of grated parmesan cheese for a vegetarian version
    • swap out the basil for chopped fresh parsley
    • adding ½ teaspoon of dried oregano
    • if you like spicy food, adding some dried hot chilli flakes

    Instructions

    Before you start: Preheat oven to 350ºF/180ºC.

    four-step photo collage showing how to make these stuffed tomatoes with rice.
    • place peeled and chopped potatoes into baking pan with a little oil and salt and bake while you prepare the tomatoes
    • hollow out tomatoes and chop the pulp
    • cook the rice and when cool, mix with tomato pulp, anchovies, capers, basil, oil and a little salt
    • fill hollowed out tomatoes with rice mixture and nestle into partially baked potatoes

    FAQ's and Tips for Success

    This is a very typical Italian recipe where quantities are merely suggestions. That means if you have small tomatoes - you'll need more of them. Or if you love basil - you might like to add more than specified in the recipe. Remember that the rice is only partially cooked so it will expand, allow for that.

    What can I serve with these rice stuffed tomatoes?

    These baked tomatoes are superb served with roasts like this Butterflied Roast Chicken.

    How can this recipe be made in advance?

    Roast the potatoes for 30 minutes as specified in the recipe. Allow to cool before nestling the tomatoes into the potatoes as in step 10. Cover with plastic wrap and refrigerate. Proceed with the recipe when ready to bake.

    Can leftovers be reheated?

    Sure! Store leftovers in the refrigerator in a sealed container. Reheat in the microwave or in the oven at 350ºF/180ºC until just warmed through. Remember these tomatoes are delicious served tepid.

    one baked tomato stuffed with rice on a white plate with cubed potatoes.

    More recipes you'll love

    Eggs in Purgatory - Italian style eggs in tomato sauce
    Stuffed Cherry Peppers - southern Italian classic
    Crispy Roasted Potatoes - with tips for the crispiest
    Instant Pot Cauliflower - a quick and tasty side
    Fried Red Tomatoes from Bite Size Kitchen

    Stay connected

    Subscribe to Marcellina in Cucina to get a newsletter with recipes, tips and news delivered to your inbox. And stay in touch on Facebook, Pinterest, and Instagram for all my latest updates.

    eight baked tomatoes stuffed with rice in black baking pan with cubed potatoes.

    Rice Stuffed Tomatoes Recipe

    Rice Stuffed Tomatoes is a hearty side dish that goes well with Sunday roast or any holiday meal. In fact, this also makes a light lunch when teamed with crusty bread. Naturally dairy free, this recipe is easily made vegetarian.
    5 from 10 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 1 hour 7 minutes
    Total Time: 1 hour 27 minutes
    Servings:8 servings
    Author: Marcellina

    Ingredients

    • 3 potatoes
    • 8 tomatoes
    • ½ cup arborio rice
    • 2 anchovy fillets finely chopped (see below for vegetarian version)
    • 2 teaspoons capers
    • 2 tablespoons basil leaves finely shredded
    • 1 clove garlic finely chopped
    • 4 tablespoons extra virgin olive oil divided
    • 2½ teaspoons salt divided
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°F/180°C
    • Peel potatoes and cut into large cubes.
    • Pour 1 tablespoon of extra virgin olive oil into a small baking pan that will fit the 8 tomatoes plus a bit of room to spare.
    • Toss cubed potato in the oil and season with 1 teaspoon salt.
    • Bake for 30 minutes.
    • In the meantime, cut tops off tomatoes and reserve. Scoop out the tomato pulp and seeds. Discard excess seeds. Chop and reserve the pulp and any juices.
    • Fill a medium saucepan with water and 1 teaspoon of salt and bring to boil. Add rice and cook for 7 minutes. Drain when ready. Allow to cool.
    • In a medium bowl mix cooked cooled rice, reserved tomato flesh, anchovy fillets, capers, basil, garlic and 2 tablespoons oil. Season with ½ teaspoon salt.
    • By this time the potatoes should have been in the oven for at least 20 minutes. Remove the pan from the oven and give the potatoes a stir. Scrape up any that might be stuck.
    • Fill tomatoes with rice mixture. Nestle the filled tomatoes into a baking tray of potatoes and replace reserved tops.
    • Drizzle with the remaining tablespoon of extra virgin olive oil.
    • Bake for 30 minutes until just beginning to split and wrinkle.
    • Serve barely warm or these are also good at room temperature.

    Notes

    Adapted from a recipe by the late Antonio Carluccio.

    Vary this recipe by:

    • make it vegetarian by omitting the anchovies and add a ¼ cup of grated parmesan cheese instead
    • swap out the basil for chopped fresh parsley
    • add ½ teaspoon of dried oregano
    • if you like spicy food add some dried hot chilli flakes

    Nutritional Information Per Serving

    Calories: 131kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 748mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1051IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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      Recipe Rating




    1. Megan

      June 13, 2022 at 9:51 am

      5 stars
      So delicious, easy and surprisingly hearty. Everyone loved them.

      Reply
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