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Roasted tomatoes filled with rice

A filling & delicious meal. Make variations by using rice, quinoa, bulgar wheat or lentils to fill them.


Serves 6

6 large beef tomatoes
100g basmati or risotto rice (or other grains)
2 chopped cloves of garlic
1 finely chopped onion
25g chopped anchovy filets (optional)
2 tsp capers (optional)
25g chopped sun-dried tomatoes in oil (optional)
handful chopped parsley
sea salt & freshly ground pepper
100ml vegetable stock
2 tablespoons olive oil

Preheat oven to 180°C

Slice the tops of the tomatoes (stalk side) a good 1.5 cm and scoop out as much of the inside flesh and seeds as you can. Put the scooping in a sieve to drain the juice. Discard the middle hard core of the tomatoes. Chop the remaining flesh.

Cook the rice or grains for half the time on packet instruction. In the meantime cook the onion and garlic in a tablespoon of olive oil until soft and translucent. Add the anchovies, capers, olives, sun-dried tomatoes (if using any) and add the chopped tomatoes. Drain the rice/grains and add to the pan. Season well, add chopped parsley and continue cooking a few more minutes until the juice has been absorbed.

Place the tomatoes in an ovenproof dish, spoon the mixture evenly into the tomatoes, place the tops back on and pour the stock around them. Put in the oven for approximately 25 minutes until the tomatoes are soft but not falling apart.

Approximate cost £7.25