Rice Stuffed Tomatoes
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.
- Prep time
- 20 min
- Cook time
- 1 hr 7 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 3 potatoes
- 8 ripe tomatoes
- 1/2 cup arborio rice
- 2 anchovy fillets (finely chopped (see below for vegetarian version))
- 2 tsp capers
- 2 tbsp basil leaves (finely shredded)
- 1 clove garlic (finely chopped)
- 4 tbsp extra virgin olive oil (divided )
- 2 tsp salt (divided)
Instructions
- 1
Preheat oven to 350°F/180°C
- 2
Peel potatoes and cut into large cubes.
- 3
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.
- 4
Toss cubed potato in the oil and season with ½ teaspoon salt.
- 5
Bake for 20 minutes.
- 6
In the meantime, fill a medium saucepan with water and 1 teaspoon of salt and bring to boil. Add rice and cook for 8 minutes. Drain when ready. Allow to cool.
- 7
While the rice is cooking, cut tops off tomatoes and reserve. Scoop out the tomato pulp and seeds. Discard excess seeds. Chop and reserve the pulp and any juices.
- 8
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.
- 9
By this time the potatoes should have been in the oven for 20 minutes. Remove the pan from the oven and give the potatoes a stir. Scrape up any that might be stuck.
- 10
Fill tomatoes with rice mixture. Nestle the filled tomatoes into a baking tray of potatoes and replace reserved tops.
- 11
Drizzle with the remaining tablespoon of extra virgin olive oil.
- 12
Bake for 30-40 minutes until the tomatoes are just beginning to split and wrinkle and the rice is completely cooked..
- 13
Serve barely warm or these are also good at room temperature.