5 Ingredients or Fewer

Rice with Tomatoes

July 28, 2010
0 Ratings
  • Serves 1
Author Notes

My mom would gussy up plain white rice with uncooked chopped tomatoes in their own juice, a comfort food that screamed "Summer!" to me way back then, and now this simple side dish calls the same message to my kids and grandkids. Choose a full-flavored old-fashioned variety of tomato of any color, not one that's been been bred to ship well, one that is dead-ripe but not soft, and preferably one that hasn't been chilled. Sometimes, if I'm putting on airs, I'll add chopped fresh basil, chives or thyme to the tomatoes, but I (we) much prefer it without the herbs. So simple, but satisfyingly good. —betteirene

What You'll Need
  • 1 heirloom tomato, such as Brandywine, Mortgage Lifter, Rutgers
  • 1/8 teaspoon coarse salt, or to taste
  • 1 cup hot cooked white rice
  • 1 tablespoon butter, or to taste
  1. Cut out the stem end of the tomato. Slip the skin off by plunging it into boiling water for 30 seconds, then into cold water. Cut the tomato into large dice, place in a small bowl and sprinkle with salt. Set aside for 10 minutes.
  2. Scoop rice onto a plate or into a bowl. Top with butter and allow the butter to melt through the rice. Top with tomatoes with their juice.

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