21/08/2014 18:07 BST | Updated 20/05/2015 10:12 BST

Baked Tomatoes Stuffed With Rice Recipe

We care, you enjoy

Baked tomatoes stuffed with rice

Bring warmth to the table this autumn with a colourful dish packed with flavour. The succulent roasted tomatoes combined with warming spices are sure to brighten that evening meal.

Prep Time:

15 minutes
Cook Time:

40 minutes
Serves: 4


2-14 large heritage/heirloom tomatoes
1 tbsp olive oil plus extra for drizzling
2 shallots, chopped
1 stick of celery, finely chopped
100g basmati and wild rice
A pinch of chilli flakes
The leaves from a sprig of rosemary, finely chopped
300ml hot vegetable or chicken stock
100g Manchego cheese, chopped


1. Slice the top off each tomato horizontally, reserving each tomato 'lid'. Scoop out the seeds and heart from the middle of each and spoon into a bowl (reserve for later). Put the tomatoes into an ovenproof dish and drizzle with a little oil. Season well.

2. Heat the oil in a pan and gently cook the shallots and celery until just softened. Finely chop the tomato pulp and add to the pan. Simmer for 5-8 minutes until the mixture looks saucy.

3. Season the mixture well, then stir in the rice, chilli flakes and rosemary. Pour in 200ml stock, cover with a lid and bring to the boil. Simmer for 15 minutes or until the stock has all absorbed and the rice is just tender.

4. Preheat the oven to 200°C/180°C fan/gas mark 6. Stir in the Manchego cheese, then spoon the rice evenly among the tomato shells. Put the 'lids' on top of each, then pour around the remaining stock. Cover the dish with foil and bake for 20 minutes, removing the foil for the last 5 minutes of cooking time.

Recipe courtesy of the healthy eating campaign, 'Vegetables from Europe: We Care, You Enjoy', which is designed to explain the care that goes into growing fresh produce and to encourage people to eat more vegetables.

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