Tomatoes with Rice, one of the classic summer dishes because it is easy to find excellent, naturally sun-ripened, flavorful red tomatoes, but I can assure you that we can achieve a great dish even during the rest of the year. My advice is to use classic red cluster tomatoes, choosing the largest and ripest ones without spending too much.
In summer, it’s not pleasant to turn on the oven, and cooking tomatoes with rice takes at least an hour and a half in the oven. However, you can overcome this small inconvenience by cooking them late at night or early in the morning, as they are excellent to enjoy even at room temperature. Tomatoes with rice are indeed one of the favorite dishes to take to the beach, on picnics, or simply to work for lunch break. Of course, freshly baked with crispy potatoes, they are the best 🔝.
Other suggestions for dishes convenient to consume at room temperature are
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 292.14 (Kcal)
- Carbohydrates 42.24 (g) of which sugars 6.27 (g)
- Proteins 5.84 (g)
- Fat 12.49 (g) of which saturated 1.81 (g)of which unsaturated 0.30 (g)
- Fibers 5.18 (g)
- Sodium 638.17 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 tomatoes (Red, large, and ripe)
- 5 tablespoons parboiled rice
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- 1 clove garlic
- 1 bunch parsley
- 21.16 oz potatoes
- to taste salt
- to taste pepper
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
Preparation
The preparation of tomatoes with rice is divided into two important steps, but they are simple and quick.
Wash the tomatoes well, remove the top, and empty them using a spoon, being careful not to pierce the base.
Chop all the tomato pulp with scissors and season with salt, pepper, oil, very finely chopped garlic, and chopped parsley. Add the rice and mix, leaving this mixture covered to rest for at least half an hour but not more than an hour.
Peel, wash, and cut the potatoes into pieces, season with salt, pepper, oil, and thyme, and place them in the baking tray. Place the empty tomatoes among the potatoes, lightly salt them, and fill them with the prepared mixture.
While seasoning the potatoes, turn on the oven to the maximum and let it heat up well; when you have filled all the tomatoes, cover them with their tops and bake them.
The oven must be at maximum power because the tomatoes with rice must be well-cooked but not dry inside, so the power must be at maximum, and they will take at least an hour to cook well, although cooking time varies from oven to oven. As you can see from the photo, they must be well cooked. As soon as you take the tomatoes out of the oven, drizzle them with a light thread of extra virgin olive oil and serve.
NOTES
Tomatoes with rice can be kept well for a couple of days stored in the fridge or a couple of months if stored in the freezer; just heat them in the microwave to eat them as freshly baked.
This recipe contains one or more affiliate links.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
Frequently Asked Questions
What kind of rice should be used?
You should prepare the tomatoes with white rice, preferably with small grains like Roma.
Do you need to stir them while cooking?
No, you should also cut the potatoes into chunks of about 0.4 inches on each side so that after they have puffed, you don’t even turn the potatoes until cooking is complete.
