Rice Stuffed Tomatoes

And the 25 pounds of tomatoes continue…

My mother made this for my aunt’s baby shower 10 years ago. I have always wanted to recreate it, so with 12 pounds of tomatoes left, that is just what I did. This is a very simple and plain recipe and the tomatoes are NOT cooked. This is a tasty summery treat and should be used with only the tastiest of tomatoes. Don’t be turned off by the simplicity of this recipe or the fact that it has mayo… it’s still so good. Try it, you won’t regret it. Probably.

White Rice Stuffed Tomatoes
1-1.5 cups white rice
1/4 mayonaise
salt and pepper
10 large red tomatoes
2 yellow onions

Prepping the tomatoes:

Emptying the tomato

Slice the very top of the tomato off. Use your fingers to simply scoop out the insides, leaving only the empty tomato skeleton (does that make sense?, see picture). When you’ve emptied about 8-10 tomatoes (or more or less depending on how many people you’re going to feed), place them open-side down on paper towels to let them drain.

Flip them all open-side down

While the tomatoes sit, start on the rice. BOIL the rice. My brother-in-law always prefers his rice boiled, while I’m a fan of the ol’ Japanese rice cooker method. However, for this recipe, boiling the rice gives it the right flavor. Instead of following the rice maker’s directions, bring 1 cup of rice to a boil with 3 cups of water and a dash of salt. Boil the rice for about 20 minutes, or until totally tender.

Straining the rice

My preference is a Japanese short-grain rice, like Koshihikari or the Botan (the white one with the red flower, easy to find at most stores with an “asian” or “ethnic” section). Any short-grain rice will do in a pinch. Cook the rice until finished and then toss in the strainer. I don’t rinse the rice, but I do let it drain for awhile and turn it over once or twice, to make sure it all drains.

While the rice is cooling, saute the chopped onion until just translucent. They should not brown and should have a little crunch. When the onions are done, place the rice, onions, and 1/4 cup mayo in a large bowl. Add 1-2 teaspoons of salt and a little sprinkle of pepper. Mix and taste for more salt and pepper. Flip the tomatoes back right-side up and stuff them with the rice mixture. You’re going to have to use your fingers to get the rice in all the tomato crevasses. Mound the rice up and sprinkle with pepper. These are best at room temperature and should be eaten the same day if possible.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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