Tomatoes stuffed with rice
Prep time
Cook time
Total time
  • 5 round tomatoes • 1 cup of long grain rice • 1 small onion • 1 garlic clove • 2 tablespoons of olive oil • 2 teaspoons of finely chopped mint • 1 tablespoon of finely chopped basil • 1 tablespoon of finely chopped dill • salt and pepper
  1. Wash the tomatoes and cut “a hat” in the upper part of each of them (keep the hats on the side);
  2. With a small spoon, pour the tomato pulp and put it in a bowl;
  3. Salt the inside of the tomatoes; place them upside down in a colander;
  4. Finely chop the onion and the garlic, and mash the pulp of tomatoes;
  5. In a frying pan heat up the oil, add the onion and garlic and cook until onion is transparent;
  6. Add the rice, toast it a few seconds then add the tomato pulp, salt and cook for about 6-7 minutes (add a little bit of water if necessary);
  7. Add the herbs into the rice, keep cooking for 2 more minutes, and then turn off the heat;
  8. Preheat oven to 160°, grease a baking dish with olive oil, set aside;
  9. Fill the tomatoes with the rice, cover them with hats, put them in the dish, add just a little bit of water and cook for about 25 minutes.
  10. If the dish you are using is too large, you can support the tomatoes with some pieces of peeled potatoes.
  11. * If you want to stuff peppers, cooking time should be longer, let’s say 35 minutes.
Recipe by La petite casserole at