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Puttanesca Rice Stuffed Tomatoes on platter with basil

Karen's Puttanesca Stuffed Rice Tomatoes

Intensely Flavored Rice Salad with Mediterranean Flavors: Olives, Onions, Garlic, Capers and Fresh Herbs - Served Cold or Room Temperature.  A wonderful side dish or light lunch! Terrific addition to Summer Meals & Picnics. These are stuffed with a rice salad and topped with pesto, not cooked!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 10 minutes
Servings: 4 servings
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Ingredients

  • 4 medium perfectly ripe tomatoes
  • 1 cup cooked white rice* see recipe long-grain
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons onions diced; sweet like Vadalia
  • 1 teaspoon fresh garlic minced or finely grated
  • 1/3 cup diced tomatoes (from the tomato tops)
  • 1/2 cup sliced olives*
  • 1 tablespoon capers
  • 1 whole anchovy filet minced (from canned)
  • 2 pinches hot chili flakes
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon teaspoon freshly cracked black pepper
  • 2 tablespoons tomato juice (reserved form the tomatoes)
  • 1 tablespoon fresh basil very finely chopped (chiffonade)

Garnishes:

  • 1 tablespoon Basil Pesto
  • 4 medium herb sprigs

Instructions

  • Cook rice (see recipe below.) Use when warm to grab the flavors.
  • Cut tops off tops of tomatoes - save tops. Scoop out tomato meat, juice and seeds - add to a bowl; reserve. Sprinkle insides of tomatoes with kosher salt, invert on a paper towel.
    Dice tomato meat from the "tops" discarding the core.

Saute Flavoring Ingredients:

  • In a 8 " skillet, add EVOO, set heat to low. Add onions and garlic; cook 2 minutes until just softened. Add the diced tomatoes, and cook to flavor 2 minutes.
    Add the olives, capers, anchovies, hot chili flakes, salt & pepper and cook 2 more minutes.
  • Strain 2 tablespoons of "tomato juice" from the reserved tomatoes - add to pan. Add the cooked rice (still a little warm), stir well to combine. Use the remaining pup and juice for another recipe.
  • Add the sliced basil. Invert the tomatoes - stuff with the Rice Puttanesca Mixture.

To Serve:

  • Serve at room temperature. Drizzle each with Pesto - garnish each tomato with an herb sprig; basil, oregano or marjoram. Serve over fresh basil leaves... pretty!
  • Stuffed tomatoes can be stored in a sealed container for up to a day in the refrigerator. Rice can be made ahead of time and added to the tomatoes later too.

Notes

Cooking Long Grain Rice: Cook 2 T. onion in 2 teaspoons EVOO, add herb sprigs (I used fresh oregano.) Add water (one part rice; 2 parts water) and a pinch of sea salt and cook over low heat until water is absorbed. Fluff with a fork. Do not overcook - rice should be separated. 
Olives: I buy quality olives marinated in oil, not canned, then slice thinly.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: First Course & Sides, Main dish, side salad
CUISINE: American, Mediterranean
Nutrition Facts
Karen's Puttanesca Stuffed Rice Tomatoes
Amount per Serving
Calories
139
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
1
mg
0
%
Sodium
 
437
mg
19
%
Potassium
 
382
mg
11
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
1268
IU
25
%
Vitamin C
 
21
mg
25
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.