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Tomates rellenos

Recipe from: 11 May 2010

Ingredients 13
Servings 6
Time 20 mins


  • 6
    firm, ripe beefsteak tomatoes
  • 650
    long grain rice, cooked - if you are using raw rice, use 125 ml less
  • 125
    fresh onions, peeled and finely chopped
  • 2
    large, fat cloves garlic, peeled and crushed into a paste
  • 5
    fresh parsley, finely chopped
  • 1/2
    fresh oregano, finely chopped
  • 8
    large basil leaves, finely chopped
  • 2
    extra virgin olive oil
  • 2
    salted butter
  • Sea salt and freshly ground black pepper, to taste
  • 200
  • ml
    Additional fresh basil to taste
  • 125
    freshly grated Parmesan cheese


30 mins
Pre-heat oven to 175 C and butter (generously) an oven proof baking dish that’s just big enough to hold the tomatoes snugly.

Slice the stem and top off each tomato and set aside – if there is no stem, the top will do.

Turn the remaining tomato upside down and, using your finger or a small spoon, scoop out the pulp without harming the outer shell.

Chop the pulp coarsely, drain and set aside.

Season the scooped-out tomatoes and put upside down into a plate to drain.

Heat the oil and sauté the onions until they are translucent and soft, add the garlic, 250 ml of pulp, the rice and the herbs and simmer until the rice has absorbed most of the juices.

It shouldn’t take more than 5 minutes – season to taste with salt and pepper.

Combine the rest of the tomato paste with the water, add the basil, the salt and black pepper and puree or process until smooth. 

Fill the tomatoes with the herbed rice, sprinkle with cheese and put in the prepared dish.

Pour the puree around the tomatoes, dot with the rest of the butter and bake until the cheese has become golden brown - about 20 – 25 minutes.


Read more on: recipe  |  bake  |  grill  |  chile  |  fruit

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