Roasted Stuffed Tomatoes


  • 6 medium heirloom tomatoes 
  • 4 oz goat cheese 
  • 1/4 cup chopped basil 
  • 1 cup cooked basmati rice 
  • 2 cloves garlic, minced
  • 1 small onion, chopped 
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil, plus more for roasting


Preheat oven to 375°.

To prepare the tomatoes; cut the top 1/2” off the tomato and set aside. Using a spoon, scoop out the seeds and core. Place the tomatoes on a parchment lined baking sheet. 

Place a sauté pan over medium heat. Add 2 tbsp olive oil, onion and garlic. Sauté until translucent. Add tomato paste and cook for another 2-3 minutes or until the tomato paste begins to caramelize. 

Add 1/4 cup water to deglaze, scraping all the golems bits from the bottom of the pan. Add the rice and basil, stir to combine and cook another 2 minutes. 

Using a spoon, evenly divide the rice mixture among the tomatoes. Top with goat cheese and season with salt and pepper. 

Top with the reserved tomato tops.
Roast in the oven for 25 minutes. 

Tag our Chef @chefellafreyinger in your creations!

Leave a comment