Mediterranean Inspired Stuffed Tomatoes
These Mediterranean-style stuffed tomatoes are bursting with flavour, and are perfect for a light summer meal or an elegant side dish. Juicy tomatoes are filled with a savoury mix of rice, herbs, and cheese, then baked until golden and tender. This recipe is a crowd-pleaser that makes the most of seasonal produce.
Servings: 4
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
Serving: 1serving | Calories: 270kcal | Carbohydrates: 21g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 3mg | Sodium: 46mg | Potassium: 441mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1613IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 2mg
