Recipe courtesy of Bal Arneson

Stuffed Tomatoes with Rice

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 8 servings
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8 thick-fleshed tomatoes, such as Roma

2 tablespoons grapeseed oil

1 tablespoon chopped ginger

1 small onion, chopped

1 tablespoon cumin seeds

1 teaspoon mustard seeds

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1 cup leftover rice

1/4 cup slivered almonds

1/4 cup raisins

A dash of salt and pepper

2 tablespoons chopped fresh chives

Olive oil, for drizzling

8 tablespoons chevre


  1. Preheat the oven to 350 degrees F.
  2. Cut the tops of the tomatoes off and then take a thin slice off of the bottom so that they sit flat in a baking pan. Using a spoon, scoop out the seeds and pulp and reserve. Place the tomatoes into an ovenproof dish large enough to accommodate them.
  3. Heat the grapeseed oil in a large saucepan and add the ginger and onions. Stir and cook until the onions are just starting to turn golden, about 3 minutes. Add the cumin seeds, mustard seeds, cardamom and cloves, and continue to cook, about 1 minute. Stir in the leftover rice, almonds, raisins, reserved tomato pulp and salt and pepper, and cook for 3 minutes more. Stir in the chives, and then spoon the rice into the prepared tomatoes. Drizzle with some olive oil and the chevre, and then bake until the tomatoes slump and the tops are golden, 25 to 30 minutes.
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