Servings
Serves 6
This elegant summer dish celebrates the heritage of Carolina Gold rice—a treasured heirloom grain that nearly disappeared but has been lovingly revived by Southern growers like White House Farms. The rice's delicate, nutty flavor pairs beautifully with fresh garden tomatoes, creating a filling that's both substantial and bright. Perfect for showcasing peak-season produce, these stuffed tomatoes make an impressive vegetarian main course or sophisticated side dish that captures the essence of Lowcountry cooking. The stuffed tomatoes can be assembled up to 4 hours ahead and refrigerated before baking.Leftover tomatoes keep well in the refrigerator for 2-3 days and can be gently reheated.
Ingredients
6 ripe tomatoes
3 tablespoons olive oil, divided
¼ cup diced shallot
2 teaspoons minced garlic
-
½ cup WHF’s Carolina Gold Rice
- 1 small zucchini, coarsely grated (about 1 cup)
¾ cup grated sharp cheddar cheese (2 ounces)
¾ cup grated Parmesan cheese (1½ ounces)
¼ cup chopped fresh basil
- 2 tablespoons chopped fresh mint
- Coarse kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
Preheat oven to 375° F.
Prepare the tomatoes: Slice off the tops and reserve for later. Using a small knife or grapefruit spoon, carefully scoop out the insides, leaving a ¼-inch shell. Transfer the scooped flesh to a food processor or blender and puree until smooth—you should have about 1½ cups.
Season each hollowed tomato with a pinch of salt and place upside down on paper towels to drain for about 10 minutes.
Meanwhile, place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
In a medium saucepan with a tight-fitting lid, heat 2 tablespoons olive oil over medium-low heat. Add shallot and garlic; sauté until fragrant and softened, about 3 minutes. Add the rinsed rice, pureed tomato, and 2 teaspoons salt. Bring to a simmer, then reduce heat to the lowest setting and cover. Cook at a very gentle simmer for 15 minutes, until rice is tender and most of the liquid is absorbed. Remove from heat and stir in grated zucchini, cheddar, Parmesan, basil, and mint. Taste and adjust seasoning with salt and pepper.
Fill and bake: Place tomato shells in a 2-quart baking dish and pat the insides dry with paper towels. Fill each tomato with a heaping ¼ cup of rice mixture, then top with the reserved tomato caps. Drizzle with remaining 1 tablespoon olive oil. Bake for 35-40 minutes, until the filling is heated through and tomatoes are tender but still hold their shape. Serve hot or at room temperature.
Recipe Note
Choose vine-ripe tomatoes between the size of a baseball and softball. Beefsteak tomatoes tend to be too large, and delicate heirloom varieties may fall apart during baking.
