Rice Stuffed Tomatoes

Recipe Rice Stuffed Tomatoes


    • 8 large truss tomatoes
    • 3 tbsp Pendleton Olive Estate Extra Virgin Olive Oil
    • 1 small brown onion, diced
    • 1 small zucchini, diced
    • 2 garlic cloves, crushed
    • 150g long grain rice
    • 1 tsp tomato purée
    • 2 tbsp flat leaf parsley, chopped
    • 2 tbsp dill, chopped
    • 2 tbsp mint, chopped
    • 1 lemon, zested

    Serves: 4
    Preparation Time: 60 minutes
    Difficulty: A little effort required
    Attributes: Vegan, Gluten-Free


    1. Preheat the oven to 200°C (fan-forced 180°C). Cut tops off tomatoes, scoop out flesh and seeds, transfer to a bowl and set aside.
    2. Place the hollowed tomatoes upright onto a baking dish. Set aside, with the tops ready to be made.
    3. Heat 2 tbsp olive oil in a frying pan over medium heat. Add the onion and zucchini and cook, stirring, for 5 mins. Add garlic and reserved tomato flesh, cook for a further 2 mins. Add rice, tomato puree and 200ml boiled water. Season. Bring to a boil and cook for 10 mins, stirring regularly, until the rice is almost cooked. Remove from heat, mix through herbs and lemon zest.
    4. Fill the hollowed tomatoes with the rice mixture and put the tops back in place. Drizzle with the remaining oil, cover with foil and bake for 40 mins until tomatoes are soft. Serve.