‘The potatoes soak up the tomato juices, turning irresistibly flavoursome’
Stuffed tomatoes, like summer itself, invite endless possibilities. Play around with what you like, or have in the fridge.
With the sun higher and the days stretching longer, I have begun to dream of these herby, rice-filled tomatoes – a simple summer pleasure that captures the essence of the season in every bite. While best served warm or at room temperature, I’ve been known to enjoy them cold on the hottest days. For the full summer experience, I pair them with fried zucchini flowers, drizzled with honey, lemon and chilli – an uplifting start to any meal that might just make you fall in love with the season all over again. If the thought of the approaching summer hasn’t already excited you, I hope these recipes bring a little of that seasonal joy.
For the tomatoes, I use a mix of an heirloom tomato variety called Johnny Love Bite (and yes, the name was part of the appeal) and the good old faithful, vine-ripened tomato. What matters is that they’re plump with flat bottoms, so they sit upright as they cook. I add sliced potatoes to the pan, an addition I picked up at a family-run osteria in Italy. The potatoes soak up the tomato juices, turning irresistibly flavoursome while helping keep everything steady.
Stuffed tomatoes, like summer itself, invite endless possibilities, but this is how I like to make mine: a simple blend of Italian rice, garlic, basil, capers, anchovies, and Parmigiano Reggiano, but play around with what you like, or have in the fridge. The ratio I use is one tablespoon of rice per tomato – a handy guide if you’re scaling up (as this makes a great recipe to serve to a crowd, or take as a plate to a barbecue). A crucial tip? Let the rice soak in the tomato juices for a few hours so it softens and cooks through evenly. If you’re short on time, you can parboil the rice with vegetable stock and a few spoonfuls of tomato paste, risotto-style, for about 10 minutes before stuffing. No need to chill the mix – it can go in the tomato hot.
Try too my fried zucchini flowers recipe.
Rice-stuffed tomatoes
Ingredients
- 6 large, vine-ripe tomatoes
- 1 garlic clove, finely minced
- ¼ cup basil leaves, roughly chopped
- 2 anchovies (optional), finely chopped
- 1 tablespoon capers in vinegar, drained
- 6 tablespoons Italian risotto rice
- 2 tablespoons olive oil, plus more to drizzle
- ½ cup Parmigiano Reggiano (optional)
- 4 Dutch cream potatoes, peeled and chopped into wedges
Method
- Start by cutting about 1cm off the tops of the tomatoes and setting the lids aside. Using a knife, carefully loosen the core and pulp of each tomato, then gently scoop out the flesh without breaking the skins. Transfer the tomato seeds and flesh to a bowl, season the hollowed tomato cavities with a pinch of salt, and place them upside down on a rack over a tray to drain any excess moisture.
- Blend the tomato pulp and seeds in a food processor or blender until smooth, then transfer this purée to a bowl. Grate in the garlic clove, then stir in the capers, anchovies, basil, one tablespoon of olive oil, rice, a pinch of salt, and the Parmigiano Reggiano, if using. Mix well and let the filling chill in the fridge for 2 to 3 hours, allowing the rice to absorb the juices.
- Preheat the oven to 200C (or 180C fan-forced). Toss the potato wedges with one tablespoon of olive oil and a pinch of salt in a large bowl until well coated.
- Fill each tomato shell with the rice mixture, taking care not to pack it down too firmly. Arrange the filled tomatoes on a baking tray and top each with its reserved lid. Nestle the potato wedges around the tomatoes, using them to support any tomatoes that need it.
- Drizzle the tops of the tomatoes with a bit more olive oil, then bake for about 45 minutes, or until the rice is tender and the potatoes are golden. Once baked, I like to remove the lids from the tomatoes and turn on the grill to give the top of the rice a moment under the heat, just enough to create a light char and a bit of crispiness.
- If the potatoes need a little more time to reach that perfect golden edge, take the tomatoes out to rest and pop the potatoes back in the oven until they’re done to your liking.
- This dish shines best when served warm or at room temperature, rather than piping hot.
- Makes 6 tomatoes