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Greek Stuffed Tomatoes with Rice

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
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes
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.