Mediterranean Inspired Stuffed Tomatoes
Aug 04, 2023, Updated Apr 22, 2025
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Many cultures have many different variations of this dish, but these Mediterranean stuffed tomatoes are truly a beautiful celebration of fresh flavours. This might look like a complicated, technique-heavy recipe, but it’s easier than it looks--which is the best type of cooking!
If you love tomatoes as much as I do, check out these wonderful summer recipes for cherry tomato confit and this gorgeous tomato tart with cheese pastry!
I love stuffed tomatoes! I use heirlooms in so many of my sandwiches, like this eggplant and roasted pepper focaccia sandwich, but it is always exciting making a recipe that heroes the tomato. Some people may use bell peppers for this recipe, but I stand by the tomato as being a delicious thing to stuff.
Nothing goes to waste in this recipe, as the flesh of the tomatoes will go into a blender and become part of the stuffing that will go back into the tomato!
Ingredients
Curious what ingredients you need to make these Mediterranean stuffed tomatoes? Let me tell you about the top 3 ingredients for this simple recipe!
- Tomatoes: Large, vine-ripened beefsteak tomatoes are the best ones to use, as heirlooms can be too watery.
- Arborio Rice: This Italian rice is what is used to make risotto. The thick, short rice picks up so much delicious flavour, and makes these tomatoes plump and tasty.
- Goat Cheese: This cheese is an important part of this recipe, as it provides a sharp and creamy taste. Good quality goat cheese will add to the flavour and not overwhelm it.
See recipe card for full information on ingredients and quantities.
Variations
- Stuffed Pepper Version: Feel free to swap the tomatoes for bell peppers (preferably sweet red ones) for a totally different version!
- Feta: Try using feta cheese instead of goat cheese for a little Greek twist.
- Want to add potatoes? Dice and dress a few potatoes with olive oil and herbs to the dish and place the stuffed tomatoes on top before cooking.
How to Make Stuffed Tomatoes
- Trim off the tops of the tomatoes, then scoop out the flesh and place it in a food processor. Add the olive oil, oregano, parsley, chilli flakes, onion, garlic, salt, and pepper.
- Pulse the food processor until all the ingredients are well combined but with some texture. Stir in the rice and refrigerate it for 1 hour to thicken the filling.
- Season the scooped-out tomatoes with salt, then stuff them with the chilled filling. Be careful not to overstuff, as the rice will expand as it cooks. Sprinkle with goat cheese, put the tomato tops on, and drizzle with olive oil.
- Bake at 200°C (400°F) for 1 hour, or until the tomatoes are tender and the rice is cooked. Serve warm and enjoy!
Recipe FAQs
I have tried these with heirloom, and they came out too watery. I use large beefsteak tomatoes, but roma will also work well. Just make sure your tomatoes are very ripe for the best result.
You can use cooked rice, and this will cut down on the cook time; however, by using uncooked rice, it allows it to soak up and absorb all of that delicious flavour, and you'll have a much nicer texture.
I recommend baking stuffed tomatoes for 1 hour at 200°C (400°F). They're finished when the rice inside is cooked and the tomatoes have lightly browned on the outside.
Serving Stuffed Tomatoes
When I serve these stuffed tomatoes, I love turning them into the star of a Mediterranean-inspired meal. I often pair them with a fresh, flavourful salad like my Mediterranean Rainbow Antipasto Pasta Salad, or with pieces of warm, crusty olive no-knead focaccia or fig and goat's cheese focaccia to mop up the juices. I like to finish the meal with a light dessert like my apple tart tatin or lemon curd meringue roulade.
Expert Tips
- Choose ripe tomatoes. Look for large tomatoes that feel heavy for their size and are ripe but not too soft; this helps them hold their shape while baking.
- Scoop out the flesh carefully. Use a small spoon or melon baller to gently remove the tomato flesh, leaving enough around the edges to support the filling.
- Let the stuffed tomatoes rest before serving. This helps the filling stabilise and cool briefly before serving.
Other Vegetable Recipes to Try
Have questions or want to leave a review? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
If you make this recipe, please follow me and tag me on Instagram, Tik Tok, or Pinterest so I can see your wonderful creations!
Mediterranean Inspired Stuffed Tomatoes
Ingredients
- 5 large ripe beefsteak tomatoes
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon chilli flakes
- 1 handful fresh parsley
- ½ yellow onion, roughly chopped
- 4 garlic cloves
- flaky sea salt, to taste
- black pepper, to taste
- ¼ cup arborio rice
- 1 ounce goat cheese
Instructions
- Prep & Scoop: Cut off the tops of the tomatoes roughly 3 cm from the top and set aside. Scoop out the flesh of the tomatoes with a spoon and place the bottoms of the tomatoes in an ovenproof dish.
- Make Filling: Place the tomato flesh, 3 tablespoons of olive oil, oregano, parsley, chilli flakes, chopped onion, garlic cloves, and a generous amount of salt and pepper in a food processor or blender. Blend until well combined, then pour the mixture into a bowl and stir in the arborio rice. Refrigerate the tomato filling for at least 1 hour to allow the rice to absorb some of the mixture.
- Preheat: Preheat the oven to 200°C (400°F).
- Assemble & Bake: Season the inside of the tomatoes with salt, then stuff them with the filling. Ensure you do not overstuff them, as the rice will expand when cooking. Sprinkle a small amount of goat cheese over the filling, then top with the tomato lids. Drizzle with the remaining 2 tablespoons of olive oil and bake for 1 hour, or until the rice is cooked.
- Serve: Let the tomatoes sit for 5 minutes, then serve and enjoy immediately!
Video
Notes
- Choose ripe tomatoes. Look for large tomatoes that feel heavy for their size and are ripe but not too soft; this helps them hold their shape while baking.
- Scoop out the flesh carefully. Use a small spoon or melon baller to gently remove the tomato flesh, leaving enough around the edges to support the filling.
- Let the stuffed tomatoes rest for 5 minutes before serving. This helps the filling stabilise and cool briefly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This was such a beautiful recipe. I served it with some roasted potatoes and it went down a treat.
Oh yes! Roasted potatoes are so delicious with this dish. I am glad you enjoyed!
What an incredibly delicious dish. I have made this a few times to enjoy my summer tomatoes. I have never stuffed tomatoes but I love making this recipe.
Thank you! I am so glad you enjoyed it!
Loved this recipe so much! The stuffing was absolutely delicious. The goats cheese really made a difference!
These stuffed tomatoes sound so delicious--and is such a great variation on the more common stuffed peppers. The addition of goat cheese definitely makes these even better!
Love this recipe, easy to make and tastes delicious. I've made this twice now and will definitely be making regularly.
Thank you for the lovely feedback!
This was beautiful Admin. Thank you for your reflections.
This sounds like it would be good served on top of a chicken breast as a main course. Can’t wait to try it!
It would be! And some roast potatoes