stuffed tov new header image 2
tov loose new rev2

Stuffed Tomatoes


Stuffed Tomatoes-On-The-Vine will win over any tomato hater! These flavoursome tomatoes go well as a side dish or try as a starter.
Servings: 2-3
Print Recipe
  • 6 TOV tomatoes on the vine

  • 6 tablespoons of Arborio rice

  • 1 clove of garlic

  • 1 handful of Naked Leaf Living Basil

  • 1 handful fresh mint

  • 2 tablespoons of olive oil, plus more for drizzling

  • Fine sea salt (to taste)

  • Fresh black pepper (to taste)

  • Bring a small pot of water to a boil. Once boiling, add salt, then the rice, and cook for 8 minutes. The rice should still be hard, only half cooked.

  • Strain and briefly rinse the rice under cold water to let it cool.

  • Meanwhile, carefully slice the tops off of the tomatoes and set them aside, leaving some of the vine on them. Scoop out the seeds and pulp with a teaspoon or melon scooper, being careful not to cut through to the base.

  • Put the pulp and juice of the tomato into a blender and mix well. Then pass the mixture through a sieve to remove the seeds.

  • Finely chop the mint, basil, and garlic, and add them to the juice.

  • Once the rice is ready (step 1) combine it with the tomato juice. Add 2 tablespoons of olive oil, fine salt, and black pepper to taste, and mix well. Allow mixture to marinate for 15 minutes.

  • Preheat the oven to 325° convection mode (or 350° static).

  • Stuff each tomato with rice mixture and finish by replacing their cut-off tops (step 3).

  • Transfer stuffed tomatoes to a baking pan, evenly drizzle with olive oil, and bake for 20 minutes, or until lightly roasted.

  • Serve them warm or at room temperature.

Products In This Recipe: