tomatoes stuffed with rice on a black plate with roasted potatoes
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5 from 1 vote

Tomatoes stuffed with rice

Baked Tomatoes Stuffed with Rice, a delicious Italian Recipe, whole tomatoes stuffed with a perfectly spiced rice and roasted potatoes.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main Dish
Cuisine: Italian
Servings: 4
Calories: 453kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 4 large round firm ripe tomatoes
  • 6-7 tablespoons uncooked rice (not par boiled) (60 grams)
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 6 sprigs fresh chopped Italian parsley
  • 6 leaves fresh basil chopped
  • 1 clove garlic chopped
  • 5 tablespoons olive oil separated (67 grams)


  • 4-5 potatoes (peeled and chopped into medium cubes)
  • 2-3 sprigs fresh rosemary (leaves only)
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 3-4 tablespoons olive oil


  • In a small bowl add rice and cover with 2 cups of water let soak for 1 hour. Then drain.
  • Rinse and dry tomatoes, carefully cut off top of tomato and set aside, remove seed and pulp from the tomatoes, set aside the pulp and discard the seeds.
  • In a medium bowl mix together, chopped tomato pulp, oregano, salt, parsley, basil, garlic, 2 tablespoons (26 grams) olive oil and rice. Fill hollowed out tomatoes with mixture (divide in 4 parts), replace top on tomato.
  • Cut and rinse the potatoes. Dry the potatoes with a towel. In a large bowl mix together,  potatoes, rosemary leaves, oregano, salt and olive oil.
  • Place tomatoes in lightly oiled medium to large baking pan place potatoes around the tomatoes.  Sprinkle with a little salt and drizzle with a little olive oil.
  • Bake in a 350° (180° celsius) oven for approximately 45-60 minutes until potatoes and rice are tender.  Serve immediately.  Enjoy!


Calories: 453kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Sodium: 902mg | Potassium: 1200mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 43.4mg | Calcium: 104mg | Iron: 8.2mg