Greek Stuffed Tomatoes with Rice

There’s something incredibly comforting about a dish that combines vibrant flavors with the simplicity of fresh ingredients. Greek Stuffed Tomatoes with Rice is one such dish that brings warmth and happiness to any table. I recall the first time I tasted this delightful meal during a summer gathering with friends. The tomatoes, bursting with flavor, were a true highlight among the spread. Every bite was filled with the essence of *Greek* cooking, showcasing how a handful of wholesome ingredients can create something extraordinary.

Essential Ingredients for Greek Stuffed Tomatoes with Rice

Creating the perfect Greek Stuffed Tomatoes with Rice requires quality ingredients that work harmoniously together. Each component contributes unique flavors and textures, making this dish a wholesome experience. From the ripe tomatoes to the aromatic garlic, every ingredient plays a crucial role in delivering that authentic taste.

• Medium Vine Tomatoes: These juicy tomatoes are the star of the dish, providing a sweet and tangy base that holds the stuffing beautifully.
• Sea Salt: Essential for enhancing the natural flavors of the ingredients, sea salt elevates every bite.
• Garlic Cloves: Adding a robust aroma, garlic infuses the rice mixture with its distinct flavor.
• Olive Oil: A staple in Mediterranean cooking, olive oil gives richness and depth to the dish.
• Small Yellow Onion: When sautéed, onions become sweet and tender, adding a subtle sweetness to the stuffing.
• Small Zucchini: This vegetable adds moisture and a mild flavor that complements the rice perfectly.
• Arborio Rice: Known for its creamy texture, arborio rice absorbs the flavors of the stuffing beautifully.
• Tomato Paste: Concentrated tomato flavor that thickens the mixture and adds richness.
• Freshly Chopped Parsley: A garnish that adds a hint of freshness and color.
• Yukon Gold Potato: Optional, but adds a hearty texture when baked alongside the tomatoes.

Greek Stuffed Tomatoes with Rice Instructions

Preparing Greek Stuffed Tomatoes with Rice is an enjoyable experience. The steps are straightforward, but the end result is a dish that looks and tastes gourmet. Let’s dive into the preparation!

1. Preheat the oven to 375 degrees F. This heating ensures the tomatoes bake evenly, developing their flavors.
2. Cut the tops off the medium vine tomatoes and scoop out the flesh carefully, taking care not to pierce the bottoms. This creates a perfect pocket for the stuffing. Season the insides with a pinch of sea salt to enhance their flavor.
3. In a small food processor, purée the reserved tomato flesh along with the garlic cloves. This mixture will add a robust flavor to your rice.
4. Prepare a large skillet over medium-high heat. Sauté the small yellow onion in 2 tablespoons of olive oil until it becomes soft, which should take about 4 minutes.
5. Add in the small zucchini and cook for an additional 3 minutes until it just begins to brown. This step adds texture and flavor.
6. Stir in the arborio rice, cooking it until it becomes pearly white and toasty, around 2 minutes. This brings out the rice’s nuttiness and prepares it for the next stage.
7. Carefully pour the puréed tomato mixture into the skillet, followed by the tomato paste. Let this simmer for about 2 minutes until the mixture thickens slightly.
8. Remove the skillet from heat and season with another teaspoon of sea salt and the optional freshly chopped parsley for fragrance and color.
9. Arrange the hollowed tomatoes in a large casserole dish. Spoon the rice mixture into each tomato until just shy of full. You might have some extra depending on the size of your tomatoes.
10. Replace the tops of the tomatoes and season generously with sea salt and pepper. If you’re using the Yukon gold potato, place the wedges between the tomatoes for added texture.
11. Drizzle the vegetables with some extra olive oil and pour 1 cup of water around the tomatoes. This will help steam the tomatoes as they bake.
12. Bake in the preheated oven for 1 to 2 hours until the tomatoes are caramelized and the rice is al dente. The delicious aroma will fill your kitchen.
13. Serve your Greek Stuffed Tomatoes with Rice hot or at room temperature, enjoying the rich flavors and textures.

Make It Your Own

Get creative with your Greek Stuffed Tomatoes with Rice. Here are some tips to personalize this delicious dish!

• Experiment with Grains: While arborio rice is traditional, feel free to use quinoa or couscous for a different texture.
• Add Protein: Consider adding beans or lentils to the stuffing for added protein and texture.
• Herb Variations: Try adding different herbs such as basil or dill to change the flavor profile.
• Cheese Lovers: If you’re not avoiding dairy, sprinkle some feta cheese or mozzarella on top before baking for a cheesy finish.
• Spice It Up: Add some red pepper flakes or chopped chili for a spicy twist to your stuffing.
• Seasonal Vegetables: Feel free to add other seasonal vegetables to the stuffing, like bell peppers or spinach, for more variety.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the stuffed tomatoes before baking. Just thaw and bake when ready to serve.
• Pairing: Serve these stuffed tomatoes alongside a fresh Greek salad or some crusty bread for a complete meal.

Serving Ideas for Greek Stuffed Tomatoes with Rice

When it comes to serving Greek Stuffed Tomatoes with Rice, there are so many delightful options. Here are a few ideas to inspire you:

• Pair with a Greek Salad: A fresh Greek salad with olives, cucumbers, and feta complements the flavors of the stuffed tomatoes perfectly.
• Serve as a Main Dish: These stuffed tomatoes shine as a main course. Their vibrant colors and delicious aromas are sure to impress your guests.
• Perfect for Summer Gatherings: These tomatoes are ideal for summer barbecues or picnics, served at room temperature for easy enjoyment.
• Accompany with Bread: Serve with warm, crusty bread to soak up the delicious juices from the tomatoes.
• Light Lunch Option: These make for a simple yet filling lunch option, paired with a side of yogurt or tzatziki for dipping.
• Ideal for Meal Prep: Prepare a batch ahead of time for healthy meals throughout the week.
• Storing Leftovers: You can keep leftovers in an airtight container in the fridge for a quick meal later on.

FAQ

Conclusion

Greek Stuffed Tomatoes with Rice is a celebration of fresh flavors and wholesome ingredients. This dish not only nourishes the body but also brings smiles to the table. I encourage you to try it out at your next gathering or for a cozy dinner at home. You’ll find that it’s a wonderful way to enjoy the bounty of summer produce in a delightful and satisfying way.

Greek Stuffed Tomatoes with Rice

Craving a vibrant dish full of flavor? Try Greek Stuffed Tomatoes with Rice! This delicious vegetarian meal combines fresh tomatoes with aromatic rice and spices, creating a satisfying experience. Perfect for any occasion, this dish will take you on a culinary journey to the Mediterranean.

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Prep Time 5 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Greek

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 5 medium Vine Tomatoes
• to taste Sea Salt
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 small Yellow Onion finely diced
• 1 small Zucchini finely diced
• 1/4 cup Arborio Rice
• 1 tablespoon Tomato Paste
• 1 tablespoon Freshly Chopped Parsley optional
• 1 medium Yukon Gold Potato optional, cut into wedges

Equipment

• Food Processor
• Saucepan
• Oven
• Baking Sheet
• Skillet
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat the oven to 375 degrees F.
2. Cut the tops off the medium vine tomatoes and scoop out the flesh carefully, taking care not to pierce the bottoms. Season the insides with a pinch of sea salt.
3. In a small food processor, purée the reserved tomato flesh along with the garlic cloves.
4. Prepare a large skillet over medium-high heat. Sauté the small yellow onion in 2 tablespoons of olive oil until it becomes soft, around 4 minutes.
5. Add in the small zucchini and cook for an additional 3 minutes until it just begins to brown.
6. Stir in the arborio rice, cooking it until it becomes pearly white and toasty, around 2 minutes.
7. Carefully pour the puréed tomato mixture into the skillet, followed by the tomato paste. Let this simmer for about 2 minutes until the mixture thickens slightly.
8. Remove the skillet from heat and season with another teaspoon of sea salt and the optional freshly chopped parsley.
9. Arrange the hollowed tomatoes in a large casserole dish. Spoon the rice mixture into each tomato until just shy of full.
10. Replace the tops of the tomatoes and season generously with sea salt and pepper.
11. If you’re using the Yukon gold potato, place the wedges between the tomatoes for added texture.
12. Drizzle the vegetables with some extra olive oil and pour 1 cup of water around the tomatoes.
13. Bake in the preheated oven for 1 to 2 hours until the tomatoes are caramelized and the rice is al dente.
14. Serve your Greek Stuffed Tomatoes with Rice hot or at room temperature.

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the stuffed tomatoes before baking. Just thaw and bake when ready to serve.
• Pairing: Serve with warm, crusty bread to soak up the delicious juices from the tomatoes.
• Tip: Consider adding beans or lentils to the stuffing for added protein.
• Tip: These tomatoes are ideal for summer barbecues or picnics, served at room temperature for easy enjoyment.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.