Food & Drink

Rice-Stuffed Tomatoes

Prep time: 25 minutes Cook time: 55 minutes Serves: 6

Gayle Lanthripp of Citrus Heights was looking for stuffed baked tomato recipes.

This recipe comes from Dale Zeitler of Sacramento, who says this dish can be assembled up to one day in advance of baking.


6 large ripe red tomatoes


¾ cup Arborio rice

¼ cup extra-virgin olive oil, divided use

2 cloves garlic, minced

3 tablespoons finely snipped fresh basil

½ teaspoon dried oregano

Salt and pepper, to taste


Slice off top ¾ inch of each tomato, save tops. Carefully scoop out tomatoes' pulp; chop and set aside in a bowl. Sprinkle inside of tomatoes with salt. Place tomatoes upside-down on paper towels for one hour.

Boil 2 cups water with ¼ teaspoon salt. Add rice, reduce heat to low, cover and cook 10 minutes. Drain rice and combine with 2 tablespoons olive oil, garlic, basil, oregano, tomato pulp, and salt and pepper to taste. Mix well and let sit for one hour.

Preheat oven to 350 degrees. Sprinkle the insides of tomatoes with pepper and distribute rice mixture evenly among tomatoes. Cover with tomato tops, place in baking dish, drizzle with remaining olive oil and bake 45 minutes. Serve warm or at room temperature.

Note: The prep time does not include the one-hour drain time for tomatoes or the one-hour stand time for the rice mixture.

Per serving: 225 calories; 4 grams protein; 32 grams carbohydrates; 9 grams fat (1 saturated, 7 monounsaturated, 1 polyunsaturated); 0 cholesterol; 210 milligrams sodium; 3 grams fiber; 5 grams sugar; 38 percent calories from fat