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Stuffed tomato sprinkled with fresh herbs and cheese
Stuffed tomato served with fresh herbs, cheese, and savoury filling.

Baked stuffed tomatoes

Author: Flavelo
Recipes Starters
Stuffed tomatoes are the message of a Mediterranean summer on a plate. Here, the tomato is not just a vegetable but an edible vessel that softens during baking, its sweet juices permeating the rice and spice filling. A light, fragrant, and spectacular dish that holds its own hot or cold.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Melon baller or teaspoon
  • Baking tray
  • Mixing bowl

Allergen Information

⚠️ Milk

Instructions

1 ✓

Boil rice in plenty of salted water until nearly done (al dente), then drain.

Tip: Parboiling is needed because tomato juice in the oven wouldn't be hot or plentiful enough to fully cook raw rice.
2 ✓

Cut tops off tomatoes (hats), carefully scoop out insides. Chop the scooped-out flesh.

Tip: Choose firm-fleshed tomatoes so they keep their shape during baking and don't collapse.
3 ✓

Mix rice with chopped tomato pulp, crushed garlic, herbs, salt, pepper, and half the olive oil.

Tip: Olive oil helps carry flavours and keep the filling juicy.
4 ✓

Stuff tomatoes, place in oiled baking tray, sprinkle tops with cheese. Replace 'hats' or bake without.

Tip: Cheese forms a browned layer under which the filling steams.
5 ✓

Bake at 180°C for approx. 20 minutes until tomato skin begins to wrinkle and cheese browns.

Tip: Don't bake too long or tomatoes may fall apart.

Recipe FAQ

What should I do with the inside of the tomato?
Definitely don't throw it away! Chop it into the filling, or freeze for later soups or sauces.
Why did the rice stay hard?
Tomato moisture isn't always enough to fully soften rice, so parboiling is important.

Ingredients

  • 6 pcs Large, firm tomatoes
  • 120 g Rice
  • 2 cloves Garlic
  • 3 tbsp Olive oil
  • 1 bunch Fresh parsley (or basil)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 50 g Grated cheese (e.g., Parmesan or Cheddar)