Adapted from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate, by Susan Spungen. Copyright © 2023 by Susan Spungen. Used by permission of Harper Celebrate. harpercollinsfocus.com/harper-celebrate.
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Make These Arborio-Stuffed Tomatoes with Olives and Herbs
You'll love this recipe from Veg Forward, by Susan Spungen.
- Yields:
- 6 - 8 serving(s)
Ingredients
- 6
medium (baseball-size) beefsteak tomatoes, ripe but firm
- 1 1/2 tbsp.
olive oil, plus more as needed
- 1
small onion, minced
- 3
garlic cloves, minced
- 1 tsp.
fresh thyme leaves, chopped, or 1⁄2 tsp. dried thyme
- 1 tbsp.
tomato paste
- 1 c.
Arborio rice
- 1/2 c.
dry white wine
- 3/4 tsp.
kosher salt, plus more to taste
Freshly ground pepper
- 6
large basil leaves, cut into strips
- 1/2 tsp.
Calabrian chili paste, or 2 Calabrian chilies, minced, or big pinch of red pepper flakes (optional)
- 1/4 c.
pitted oil-cured black olives, chopped
- 1 c.
small cherry tomatoes
(optional)
- 1 oz.
Taleggio or fontina cheese (optional), cut into small pieces
Directions
- Step 1Heat the oven to 375 ̊F, with a rack in the middle. Cut a thin slice off the top of each tomato and reserve. Cut along the wall of each tomato, leaving a 1⁄4-inch thickness around the side. Using a melon baller, a spoon, or your fingers, hollow out the inside of the tomato into the jar of a blender or food processor. If necessary, cut a very thin slice off the bottom of the tomato so it sits flat. Set the hollowed tomatoes aside. Puree the tomato pulp until smooth and push through a sieve to strain out the seeds.
- Step 2Heat a large (12-inch) skillet or wide, shallow saucepan over medium heat. Add the oil and sauté the onion until softened, 5 to 6 minutes. Add the garlic and thyme and cook for 3 to 4 minutes.
- Step 3Add the tomato paste and cook for 2 minutes, stirring constantly. Add the rice and a drizzle of oil and cook, stirring, for 2 minutes more. Add the wine and cook, stirring, until evaporated, about 1 minute.
- Step 4Measure the tomato pulp; you’ll need 3 cups. Add water if you have less than that. Add the liquid to the rice and salt and pepper to taste, bring to a boil, and reduce to a simmer. Cook for about 20 minutes, until the rice is still slightly al dente and just thick enough to mound a bit (it should not be completely soupy). Stir in the basil, Calabrian chilies or red pepper flakes, and the olives. Adjust the seasonings.
- Step 5Arrange the tomatoes in a baking dish and spoon the rice mixture into them, dividing it evenly. Add 1⁄4 cup water to the baking dish. At this point, you can top the tomatoes with the reserved lids or add some whole or halved cherry tomatoes to the top and drizzle with a little oil. Bake for 40 to 45 minutes, until the tomatoes start to slump and the edges look juicy. If using the Taleggio or fontina, remove the pan from the oven in the last 5 minutes and dot the tops of the tomatoes with the cheese. Return to the oven to finish baking. Serve hot or at room temperature. You can cover and refrigerate the baked stuffed tomatoes for up to 1 day. To reheat, place the tomatoes in a baking pan and drizzle a Tbsp. or two of water around them. Cover with foil and bake in a preheated 350 ̊F oven for 15 to 20 minutes. Uncover and bake for 10 minutes longer, until heated through.
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