Baked Tomatoes Filled with Rice

Rating: 3.7/5. From 7 votes.
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Baked Tomatoes Filled with Rice

These baked tomatoes are quick, easy and make a great accompaniment to meat and fish dishes.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 35 minutes
  • Yield: 6


  • 8 medium ripe round tomatoes
  • 4 tablespoonfuls of parboiled rice
  • 10 basil leaves
  • 2 cloves of garlic
  • Olive oil, salt, pepper to taste
  • Half teaspoonful of sugar


  1. Cut off the top fifth of the tomatoes, so that you have a cap. Set aside the caps.
  2. Empty out the flesh of the tomatoes with a spoon. Add this flesh to the basil, salt, pepper, garlic and oil. Mince in a blender and add the raw rice. Mix well.
  3. Fill the tomatoes up to a little over halfway up. Replace the caps and brush with a little oil and the sugar.
  4. Place in a baking dish which has a little oil in it and bake for 20-30 minutes at 160 Celsius/ 320 F.


You can only use parboiled rice in this recipe since the grains stay separate. Non parboiled rice will turn into a sticky blob!

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