Rice Stuffed Tomatoes Mediterranean

Rice Stuffed Tomatoes are my go-to when I want a dish that feels rustic and impressive but is secretly so easy to pull together. Juicy tomatoes get filled with creamy, aromatic risotto rice, then baked until tender, bubbling, and full of herby flavor. This is the kind of meal that brings a little Mediterranean warmth to any table, whether you are cooking for family or looking to wow guests with a light vegetarian main.

I first made this for a backyard dinner when tomatoes were at their summer peak. Since then it has become a favorite weeknight dinner in our home especially in the early fall when garden tomatoes are everywhere.

Ingredients

• Ripe tomatoes: Large round tomatoes hold the filling best Look for firm but fragrant tomatoes for easy stuffing and perfect shape
• Risotto rice: Arborio or Carnaroli rice gets perfectly creamy but stays a bit chewy Short grain rice will soak up broth and flavors best
• Fresh herbs: Basil, parsley, mint, and oregano bring classic Mediterranean flavor Try using picked fresh herbs if possible for the brightest taste
• Garlic and onion: These aromatics build the savory base Make sure your onion is heavy for its size and garlic is firm with tight skin for the sharpest flavor
• Parmesan cheese: Lends a savory, tangy note and turns crisp on top Use a wedge and grate it fresh for the best melt and the most flavor
• Olive oil: High quality extra virgin olive oil will add richness and a grassy note Drizzle just before baking for flavor and color
• Vegetable broth: Use a rich homemade broth or the best quality store bought option you can find Warm the broth first for the fluffiest rice filling
• Capers (optional): For a briny punch Choose plump capers in brine over those packed in salt for a more mellow finish

Step by Step Instructions

Prepare Tomatoes:

Wash the tomatoes and gently slice the tops off Save these as pretty lids for after baking Use a small spoon to scoop out seeds and pulp without tearing the tomato shell Salt the insides and turn them upside down to drain excess moisture for at least 10 minutes This helps avoid soggy baked tomatoes

Cook Aromatics and Rice:

Heat olive oil in a wide skillet over medium heat Add chopped onion and minced garlic Cook gently for about five minutes stirring frequently until deeply fragrant and onion turns translucent Add fresh herbs and continue to cook for one minute to release their flavor and aroma Add rice and stir well to coat each grain with oil and aromatics Let the rice toast for two to three minutes for extra flavor

Simmer Filling:

Start adding warm vegetable broth one ladle at a time Stir often allowing the rice to absorb most liquid before adding more Continue this process until the rice is creamy tender and slightly loose This will take about fifteen minutes Season with salt and black pepper Stir in grated Parmesan chopped herbs and capers if using Remove pan from heat and let the mixture cool slightly This makes stuffing easier and keeps tomatoes intact

Stuff Tomatoes:

Fill each hollowed tomato to the brim with the warm rice mixture Arrange stuffed tomatoes upright in a parchment lined baking dish Drizzle tops with a touch of olive oil Add more grated Parmesan on top if you want a crisp cheesy finish

Bake Until Tender:

Bake tomatoes uncovered in a preheated oven at 190C until their skins wrinkle and filling is golden brown This takes about twenty five to thirty minutes Let them rest for five minutes before serving so the filling sets slightly and tomatoes hold their shape Garnish with remaining herbs

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My favorite part is always the crispy Parmesan top that forms as the tomatoes bake Sometimes my kids beg for extra cheese and the scent that fills the kitchen is unbeatable It always reminds me of my grandmother’s summer lunches with slow roasted tomatoes heaped full of garden herbs

Storage Tips

Once cooled transfer leftover stuffed tomatoes to an airtight container and refrigerate They will keep for up to three days Reheat gently in the oven or microwave For longer storage wrap each tomato in foil and freeze for up to a month The texture stays surprisingly good after thawing and reheating

Ingredient Substitutions

If you are out of risotto rice short grain white rice or even brown rice will work though you may need more broth For cheese free or vegan versions swap in nutritional yeast or your favorite plant based cheese Ground cooked sausage or lentils can be stirred into the rice for a heartier take

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Serving Suggestions

These are best served warm with a simple green salad tossed in lemon juice Crusty artisan bread is the perfect partner for mopping up any flavorful tomato juices A light chilled white wine with zesty acidity pairs beautifully and keeps the meal feeling fresh

Cultural Context

Rice stuffed tomatoes have deep roots in Mediterranean and especially Italian cuisine where they are called pomodori ripieni Each family puts their own spin on the filling but the shared love of garden tomatoes and fresh herbs connects versions from Greece France and beyond

Frequently Asked Questions

→ What tomatoes work best for this dish?

Choose medium to large, firm tomatoes so they hold up during baking and have enough space for a hearty rice filling.

→ Which herbs give the best Mediterranean flavor?

A combination of basil, parsley, oregano, and mint creates a fresh, aromatic accent; adjust to your taste preferences.

→ Can I use a different type of rice?

Short-grain varieties such as Arborio work best for a creamy texture, but other rice can be used if adjusted for liquid and timing.

→ How can I make this dairy-free?

Substitute Parmesan with vegan cheese or nutritional yeast for a cheesy note without dairy.

→ What side dishes pair well with it?

A crisp green salad with lemon vinaigrette and slices of crusty bread complement the dish perfectly.

→ Is this dish suitable for making ahead?

Yes, you can assemble the stuffed tomatoes in advance and bake before serving for added convenience.