Stuffed Tomatoes

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Serves: makes 4 – 5
Difficulty: Medium
Cook time: 1 hour 20 min
Preparation time: 30 min


  • 500g Large Blush Truss Tomatoes
  • 100g whole grain rice
  • ½ red onion, finely chopped
  • 5 tablespoons extra virgin olive oil
  • 2 small zucchinis, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato puree
  • 2 tablespoons shredded mint leaves
  • 2 oregano sprigs, leaves chopped


  1. Preheat the oven to 160 degrees.
  2. Cook rice as per packet instructions.
  3. Chop the tops off the tomatoes, then use a teaspoon to scoop out the insides (set aside for later use). Make sure the shells are intact. Arrange the shells in a medium baking tray and place them close together.
  4. Place the onions in a pan and fry with 2 tbsp olive oil over a medium heat, stirring until browned. Add the zucchini, turn the heat up and cook until softened.
  5. Add the garlic and tomato puree, cook for a minute then stir in the rice and tomato insides removed earlier. Simmer, stirring often until the mixture has a loose risotto consistency. Remove from the heat and stir in the herbs.
  6. Scoop the rice mixture into the tomato shells, filling them to the top. Replace the tomato tops and drizzle the remaining olive oil and bake in the oven for 1 hour.
  7. Take them out once they are tender and the rice is cooked through.
  8. Serve the stuffed tomatoes with a fresh green salad.