Rice-Stuffed Plum Tomatoes


TOMATOES are in season. Here’s a delicious side for grilled meats or fish, or a main dish for a vegetarian meal. We tried it Friday evening. Made an attractive presentation!


  • 1/4 cup brown rice
  • 8 large plum tomatoes
  • salt and pepper
  • 2 tablespoons chopped fresh basil (plus a little more for garnish)
  • 2 tablespoons minced shallots
  • 2 teaspoons grated parmesan cheese
  • 1 teaspoon olive oil
  • 1/4 cup dry white wine or chicken broth


Bring a small saucepan of water to boil. Add rice, stir, return to boil for 10 minutes. Drain.

Cut a thin slice from the bottom of each tomato so it can stand upright. Trim 1/8 inch from the top and scoop out the inside (flesh, seeds, juice). Place contents of 6 into a small bowl. Place contents of remaining 2 into a separate small bowl.

Add to the contents of the first bowl (the one with the pulp from 6 tomatoes) salt, basilshallots and the cooked rice. Mix well.

Stand tomatoes in a small baking dish. Sprinkle each with a pinch of salt. Fill the tomatoes with the mixture. Sprinkle lightly with Parmesan cheese.

Into the other bowl (the one with the contents of just 2 tomatoes), add the wine or broth. Stir. Pour into bottom of baking dish. Drizzle olive oil sparingly across tops of tomatoes.

Bake 45 to 60 minutes in a 375-degree oven, until tops are golden brown.
Garnish with some additional chopped basil, if you have some.



Adapted from a recipe shared by friends at the local cooking shop.

About Marilyn

Reading, thinking, listening, writing and talking about faith, creativity, ESL for refugees, grief and finding the story in a story. Student of Spanish. Foe of procrastination. Cheez-it fan. People person with hermit tendencies or vice-versa. Thank you so much for reading.
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