These Stuffed Tomatoes are bursting with the flavours of summer. Perfect served as a side dish or a light lunch with crusty bread like this foccacia. Stuffed Tomatoes are a simple recipe that can be made in advance and baked at the last minute.
Here in Australia we are towards the end of summer and there are still some nice tomatoes from the southern states. For this recipe you need to choose the best tomatoes you can find. Of course, homegrown would be the best but failing that choose vine ripened. I can’t wait to try this recipe with my homegrown tomatoes which are at their prime in winter here in the tropics.
About the recipe
Stuffed Tomatoes with Rice, Capers and Anchovy is a recipe which has been adapted from the late Antonio Carluccio’s wonderful cookbook, Collection. I love the way he uses no cheese to maintain the pure tomato flavour and lightness. Antonio suggests mint but I prefer basil. This is a very typical Italian recipe where quantities are merely suggestions. Be sure to remove the seeds first then strain and press the juice out. Remove the flesh of the tomato separately. Remember that the rice is only partially cooked so it will expand, allow for that.
Finally, I think the hardest part of this recipe is balancing the tomatoes in the baking tray. Maybe try using a baking tray that fit the tomatoes snugly.
Got leftovers? These taste even better the next day so make a double batch so that you can enjoy the taste of summer longer!
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These Stuffed Tomatoes contain a delicious filling and are baked until just a little wrinkled and softened. A perfect side dish or light lunch when served with crusty bread. Adapted from Antonio Carluccio's cookbook, Collection
- 6 large ripe tomatoes
- ½ cup arborio rice
- 4 anchovy fillets finely chopped
- 2 teaspoons capers
- 2 tablespoons basil leaves finely shredded
- 1 clove garlic finely chopped
- 3 tablespoons extra virgin olive oil plus extra for drizzling
- salt and freshly ground pepper
Preheat oven to 350°F/180°C
Cut tops off tomatoes and reserve. Scoop out the seeds and juice into a strainer over a bowl to catch the juice. Remove the remaining tomato flesh, chop and reserve.
Fill a medium saucepan with water and a spoonful 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, baby capers, basil, garlic and oil. Season to taste with salt and freshly ground pepper.
- Fill tomatoes with rice mixture. Place tomatoes into a baking tray and replace reserved tops.
- Drizzle with a little extra virgin olive oil.
- Bake for 20 minutes until just beginning to split and wrinkle.
- Serve warm.