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Tomatoes stuffed with rice

Baked Tomatoes Stuffed with Rice, a delicious Italian Recipe, whole tomatoes stuffed with a perfectly spiced rice and roasted potatoes.

Prep Time
25 mins
Cook Time
1 hr
Soaking Time
1 hr
Total Time
2 hrs 25 mins
Servings: 4 servings
Calories: 453 kcal
Course: Main Course
Cuisine: Italian

Ingredients

FOR STUFFED TOMATOES
  • 4 large round firm ripe tomatoes
  • 6-7 tablespoons uncooked rice (not par boiled)
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 6 sprigs fresh chopped Italian parsley
  • 6 leaves fresh basil chopped
  • 1-2 cloves garlic chopped
  • 5 tablespoons olive oil (divided)
FOR ROASTED POTATOES
  • 4-5 potatoes (peeled and chopped into medium cubes)
  • 2-3 sprigs fresh rosemary (leaves only)
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 3-4 tablespoons olive oil

Instructions

    Cup of Yum
  1. In a small bowl add the rice, cover with 2 cups of water and let soak for 1 hour. Then drain.
  2. Rinse and dry tomatoes, carefully cut off top of tomato and set aside, remove seed and pulp from the tomatoes, set aside the pulp and discard the seeds.
  3. In a medium bowl mix together, the chopped tomato pulp, oregano, salt, parsley, basil, garlic, 2 tablespoons (26 grams) olive oil and rice. Fill the hollowed out tomatoes with the mixture (divide in 4 parts), replace top on tomatoes.
  4. Cut and rinse the potatoes. Dry the potatoes with a towel. In a large bowl mix together, the potatoes, rosemary leaves, oregano, salt and olive oil.
  5. Place tomatoes in lightly oiled medium to large baking pan place potatoes around the tomatoes. Sprinkle with a little salt and drizzle with a little olive oil.
  6. Bake in a 350F (180C) oven for approximately 45-60 minutes until potatoes and rice are tender.  Serve immediately.  Enjoy!

Notes

  • To prepare ahead of time -Prepare the tomatoes recipe as directed up to the point of baking and store them covered in the refrigerator for up to 24 hours. Bake as directed when you are ready to serve them.
  • Store any leftovers in an airtight container and refrigerate for up 3-4 days. Re-heat in a preheated 350F/180C oven or in the microwave. 
  • to freeze the tomatoes - Prepare whole tomatoes to the point of baking them. Place them on a parchment paper lined baking sheet. Flash freeze and transfer to a freezer safe container. Freeze for up to three months. Do not thaw. Bake from frozen in a hot oven. As with most fresh vegetables, freezing them might change the texture slightly but they will still be delicious. 

Nutrition Information

Calories 453kcal (23%) Carbohydrates 44g (15%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 4g (20%) Sodium 902mg (38%) Potassium 1200mg (34%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 1210IU (24%) Vitamin C 43.4mg (48%) Calcium 104mg (10%) Iron 8.2mg (46%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 453

% Daily Value*

Calories 453kcal 23%
Carbohydrates 44g 15%
Protein 7g 14%
Fat 28g 43%
Saturated Fat 4g 20%
Sodium 902mg 38%
Potassium 1200mg 26%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 1210IU 24%
Vitamin C 43.4mg 48%
Calcium 104mg 10%
Iron 8.2mg 46%

* Percent Daily Values are based on a 2,000 calorie diet.