Tomatoes Stuffed with Rice

by Market Manager

A great side-dish with any meal.


1 cup white rice, uncooked
6 large tomatoes
6 T olive oil
Salt and fresh black pepper
1 clove garlic, minced
2 T fresh basil, chopped
2 T fresh parsley, chopped
1/4 cup grated Parmesan


  1. Preheat oven to 350 degrees F.
  2. Boil rice in salted water, stirring periodically, until just cooked (10 minutes).
  3. Drain and rinse under cold water.
  4. Cut off top of each tomato and reserve tops. Scoop out seeds, pulp, and juice, leaving a fairly healthy wall of tomato to hold shape.
  5. Reserve 1/4 cup of tomato juice/pulp.
  6. Grease bottom of baking dish with 1 T olive oil. Place tomatoes in dish.
  7. Combine reserved tomato pulp, rice, cheese, spices and 2 T olive oil.
  8. Spoon mixture into tomatoes, overfill slightly. Spoon any leftover mixture into pan around tomatoes. Drizzle everything with olive oil. Put tomato tops back onto tomatoes (loosely).
  9. Bake 15-20 minutes – do not over-bake or tomatoes will fall apart. Serve hot.