Make Ahead

Rice, Dill and Olive Filled Tomatoes

September  2, 2015
0 Ratings
Photo by inpatskitchen
  • Makes 5 stuffed tomatoes
Author Notes

Our tomato garden has been FANTASTIC this year! So far we've harvested about 200 Big Boys, Beefmaster, Globe and Better Boys from 12 plants with many more to come. We also planted one cherry tomato plant which has grown to about 11 feet and has so far yielded about 100 cherry tomatoes. Needless to say, I've been freezing whole tomatoes, making Tomato Sauce with Onion and Butter, Cherry Tomato Spread, slicing, dicing and anything else I can think of for putting these to good use. So today I'm stuffing and baking some..... —inpatskitchen

What You'll Need
  • 5 nice round tomatoes, about 4 inches in diameter
  • 3 tablespoons olive oil
  • 1/2 cup finely diced onion
  • 1 clove minced garlic
  • 1/2 cup tomato pulp
  • 1/2 teaspoon salt
  • 1 cup long grain white rice
  • 1 1/2 cups vegetable broth
  • 1/2 cup minced fresh dill
  • 1/4 cup chopped Kalamata olives
  • Salt and pepper for seasoning the rice
  1. Slice each tomato about 1/4 of the way down, saving the tops. Seed each tomato with your clean hands and scoop out the pulp to create nice little bowls. Reserve about 1/2 cup of the pulp and chop it finely.
  2. Place the tomatoes and the tops cut side down on paper toweling while you prepare the rice filling.
  3. In a medium sauce pan heat the oil and add the onion and garlic. Saute until the vegetables soften and become fragrant. Stir in the rice and then add the tomato pulp and 1/2 teaspoon of salt. Cook over medium heat for just a minute.
  4. Add the vegetable broth and bring the mixture up to a simmer and continue to simmer, covered until the rice absorbs the liquid. (15 to 20 minutes). Cool the mixture to room temperature.
  5. Once cooled, stir the dill and olives into the rice and then taste for seasoning. Add salt and pepper as needed.
  6. Place the tomatoes into a shallow baking dish and then fill each with the rice mixture. They each should be a little overflowing. Place the tomato tops over and then bake in a pre heated 350F oven for 30 to 40 minutes. Serve warm or at room temperature.

See what other Food52ers are saying.

  • Niknud
  • sexyLAMBCHOPx
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

4 Reviews

Niknud September 8, 2015
I have tomato envy. Seriously. I've given up in Colorado - too much heartbreak (and hail). But if I DID have delicious piles of homegrown tomatoes just lying about I would totally make this. Sounds delish!
inpatskitchen September 8, 2015
We have NEVER had such a good crop of tomatoes in all these years of gardening. I'm overwhelmed right now but I will miss them soon....and there is nothing like a homegrown Michigan tomato! Thanks Niknud!!
sexyLAMBCHOPx September 2, 2015
Yum, I eat stuffed tomatoes year round. Looks great!
inpatskitchen September 2, 2015
Me too!! Thanks!