Olive Mango Tomato Stuffed Rice

Tomatoes stuffed with rice herbs and olives bring the bright flavors of the Mediterranean to your table in every juicy bite These are my go to when fresh tomatoes spill over my counter and I need a dish both beautiful and comforting This recipe turns humble ingredients into something impressive that always gets requests for seconds

My first try at this in my tiny kitchen surprised me with how much flavor comes from slow roasting and that handful of fresh herbs It is now a yearly summer tradition

Ingredients

• Medium large ripe tomatoes: You want them firm enough to hold a filling but soft with vibrant color and aroma
• Extra virgin olive oil: The backbone of any Mediterranean dish Choose cold pressed for best flavor
• Yellow onion: Adds a sweet base Choose one that feels firm with papery skin
• Fresh garlic cloves: Freshly minced for bright depth and warmth
• Crushed tomatoes: Canned is perfect here for richness and moisture
• White wine: Lifts all the flavors with just a splash Pick one you would enjoy drinking
• Oregano: Essential for earthy notes dried or fresh
• Long grain white rice or arborio: Both hold up well to baking Arborio gives a creamier texture
• Water or broth: Use broth for deeper flavor or water if you prefer subtlety
• Flat leaf parsley: Fresh and grassy smooth texture compared to curly type
• Fresh mint: Offers a cooling lift Choose perky green leaves
• Fresh dill: Adds delicate sweetness snip delicate fronds for best results
• Toasted pine nuts or chopped almonds: Crunchy richness Gives a buttery finish
• Pitted olives such as Castelvetrano: Bright tang and salt Choose ones that are meaty and not too briny
• Crumbled feta cheese: Salty creamy finish Look for sheep milk feta when possible
• Yukon gold potatoes: Creamy texture when cooked Dice small for quicker baking
• Salt and pepper: Season to taste
• Sauce: Crushed tomatoes or purée Water Pinch of chili flakes Pinch of garlic powder Pinch of oregano Salt and pepper Use quality tomatoes for best sauce
• Optional add ins: Sultanas or raisins or chopped dates for sweetness Honey or sugar to round out the sauce Ground beef for a meaty version Chopped kale or spinach for a green boost I like using sultanas for a tiny pop of sweetness that contrasts with salty feta

Step-by-Step Instructions

Prepare the tomatoes:

Cut a thin slice off the top of each tomato to make a lid Use a spoon to carefully hollow out the pulp Reserve the tomato insides for the sauce or puree and set the empty tomato shells in a baking dish Season them inside with a little salt and drizzle with olive oil

Sauté the aromatics:

In a wide pan heat olive oil on medium low Add onions and cook until soft and translucent about ten minutes Stir in garlic and cook until fragrant about two minutes

Simmer the filling:

Add crushed tomatoes wine rice water or broth and oregano to the pan Stir well and let simmer gently until the rice is half cooked and has absorbed some liquid about ten to twelve minutes

Add the herbs and extras:

Remove pan from heat Fold in parsley mint dill pine nuts olives feta potatoes and any extras like greens Taste and season with salt and pepper Layer in sweet or savory options like sultanas or cooked beef if using cool slightly before stuffing

Fill the tomatoes:

Gently fill each hollow tomato with the warm rice mixture pressing down so every gap is filled Place tomato lids back on drizzle more olive oil over the top

Prepare the sauce and bake:

Mix reserved tomato pulp or crushed tomatoes with water chili flakes garlic powder oregano salt and pepper Pour into the bottom of the baking dish around the tomatoes Nestle in extra diced potatoes if you like Cover with foil and bake at three seventy five degrees Fahrenheit for thirty minutes then uncover and bake for twenty more until tomatoes are tender and rice is fully cooked

Rest and serve:

Allow to cool for ten minutes so flavors settle and juices thicken Serve with a drizzle of olive oil and sprinkle of feta if desired

Save

I love how fresh mint and dill turn basic rice into something unexpectedly vibrant One summer I even grew mint on my windowsill just for this dish My family remembers the kitchen filling with the scent of tomatoes and herbs that lingered all afternoon

Storage Tips

Keep leftovers in an airtight container in the fridge for up to two days These also freeze surprisingly well For best results thaw overnight in the fridge and reheat gently in a covered oven dish to preserve the tomato’s juiciness

Ingredient Substitutions

You can swap arborio rice for brown rice knowing it will take a little longer to cook If you do not have fresh herbs add a smaller amount of dried but use them early in the cooking process Kalamata olives work instead of Castelvetrano or try capers for a briny twist For a vegan version use vegan feta or omit the cheese

Serving Suggestions

Serve as a main with a simple green salad and crusty bread or as a side dish to grilled meats at a summer cookout Dress with extra olive oil and sprinkle with fresh herbs for a colorful finish Leftovers also make a fantastic light lunch

Cultural Notes

This stuffed tomato dish is inspired by Greek gemista a summer favorite that turns garden tomatoes into a festival of flavor Recipes vary by region and family Some include currants or a sprinkle of cinnamon Others might use ground meat They all share a love of sun ripened vegetables

Recipe FAQs

→ How do I hollow out the tomatoes without breaking them?

Slice off the tops carefully and use a spoon to scoop out the insides, leaving a half-inch border. Work gently to avoid piercing the skin.

→ Can I substitute other herbs for parsley, mint, or dill?

Basil, cilantro, or tarragon can replace the listed herbs if preferred, adjusting to your taste for freshness and aroma.

→ What type of olives work best?

Castelvetrano olives provide a mild, buttery taste, but kalamata or green olives will also add a flavorful touch.

→ Is it possible to make this dish vegetarian or vegan?

Yes, omit feta or replace with vegan cheese and skip the optional beef for a fully plant-based entrée.

→ How do I know when the stuffed tomatoes are done baking?

The tomatoes should be tender but still hold their shape, and the rice fully cooked, usually after 40–50 minutes in the oven.

→ Can I prepare the filling in advance?

Yes, the rice filling can be assembled a day ahead and stored chilled. Assemble and bake when ready to serve.