If you’ve ever had stuffed peppers and thought this would be even better with tomatoes, you’re in luck! This Stuffed Tomatoes recipe hollows out beefsteak tomatoes and uses the pulp and juice you scoop out to cook the rice, so the arborio ends up infused with tomato flavour before it even meets the pesto, parmesan, and pine nuts. It’s a simple swap that makes a big difference, and it’s part of why this recipe ends up tasting like so much more than the sum of its parts.

This is a recipe that works just as well as a light dinner with a side salad as it does sitting alongside grilled chicken or fish at a summer barbecue. The filling comes together while the tomatoes are being prepped, so there’s a nice rhythm to the whole process and once everything goes into the oven, you’re mostly just waiting for that breadcrumb topping to turn golden. If you’re sitting on a plethora of tomatoes, you’ll also want to check out Fried Red Tomatoes, Burrata with Shaved Tomatoes, and Fresh Tomato Pasta.

🍅 Why You’ll Love These Stuffed Tomatoes

Nothing goes to waste: the tomato pulp and juice you scoop out get strained and used to cook the rice.
A filling that does a lot with a little: pesto, parmesan, and pine nuts turn a simple pot of arborio rice rich, nutty, and herby in just a few stirs.
Golden breadcrumb top: finishing the tomatoes uncovered for the last stretch gives the breadcrumbs a deep golden colour and a bit of crunch.
Good warm or at room temperature: these hold up well, so they’re an easy make-ahead option for a dinner party or a potluck.

🍅 Ingredients You’ll Need To Make These Stuffed Tomatoes

Beefsteak tomatoes: large and sturdy enough to hold their shape once hollowed out, with plenty of room inside for a generous scoop of filling.
Arborio rice: the short, starchy grains cook up creamy and tender, and they soak up all that reserved tomato juice as they simmer.
Pesto: stirred through the rice once it’s cooked.
Parmesan cheese: grated and folded into the rice mixture, adding a salty, savoury depth.

Pine nuts: a little bit of toasty crunch scattered through the soft rice filling.
Salt: used both in the rice as it cooks and inside the hollowed tomatoes themselves, to bring out their natural sweetness.
Black pepper: stirred into the rice mixture for a bit of warmth and bite.
Seasoned Italian breadcrumbs: sprinkled over the top before the final bake, giving these tomatoes a golden, slightly crisp finish.
Fresh parsley: chopped and scattered over the finished tomatoes for a pop of colour and freshness.

✔ How To Make This Stuffed Tomatoes Recipe

Begin by preheating your oven to 375 °F. Wash the tomatoes thoroughly. Using a sharp knife, slice off the tops as evenly as possible then discard the tops.

Using a pairing knife, carefully cut around the core and remove the core and its pulp. Using a spoon, gently scoop out the pulp and seeds, transferring them to a colander placed over a bowl. Allow the tomato juice to drain into the bowl, as it will be used to add extra flavor to the rice. Set aside.

🤝 Sammy’s Tip for Stuffed Tomatoes Recipe

• Using the back of a spoon, press the pulp in the colander to release extra juice into the bowl.

Rinse the rice under cold water until the water runs clear. Prepare the rice according to the package instructions, using the reserved tomato juice as part of the required cooking liquid. If needed, add enough water to make up the remaining amount of liquid called for on the package.

Cook the rice according to the package instructions and add 1/2 tsp of salt. Once cooked, remove it from the heat and stir in the pesto, parmesan cheese, pine nuts and black pepper.

Generously salt the inside of each tomato, ensuring you get all sides. Spoon the rice mixture into the hollowed tomatoes, filling each one generously and gently pressing the filling down.

Transfer the stuffed tomatoes onto a baking dish, cover with foil, and bake for 30 minutes. Remove the foil, sprinkle the tops with breadcrumbs, and continue baking for an additional 10-15 minutes, or until the breadcrumbs are golden and the tomatoes are tender.

Garnish with fresh parsley and a drizzle of olive oil.

🗒 Variations

Make it heartier: stir in some cooked Italian sausage or ground beef along with the rice mixture for a more filling main course.
Swap the cheese: try crumbled feta or fresh mozzarella in place of (or in addition to) the parmesan for a different flavour and texture.
Add more veggies: finely diced zucchini, mushrooms, or roasted red peppers can be stirred into the rice filling for extra texture and colour.
Bring the heat: a pinch of red pepper flakes in the rice mixture adds a subtle warmth.

🗒 Substitutions

Arborio rice: if you don’t have arborio on hand, a short-grain rice like sushi rice will give you a similar creamy texture.
Pesto: store-bought works great here, but if you have homemade pesto on hand, even better — sun-dried tomato pesto would also be a nice twist.
Pine nuts: toasted slivered almonds or walnuts can stand in for pine nuts if needed.
Breadcrumbs: panko works well in place of seasoned Italian breadcrumbs — just add a pinch of dried oregano and garlic powder to season it yourself.

🍴 Leftovers? Lucky you.

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat in the microwave for about a minute, or warm them in a 350°F oven for 10 to 15 minutes until heated through.

🤔 FAQ’s

👩‍🍳 Hungry For More?

If you loved this stuffed tomatoes recipe, then make sure to check out a few of my other recipes you may also love:

• Tomato Orzo
• Fresh Tomato Pasta
• Creamy Boursin & Tomato Pasta
• Boursin and Roasted Tomato Dip
• Boursin Spinach and Sun-dried Tomato Orzo Bake
• Fried Red Tomatoes
• Burrata with Shaved Tomatoes

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Stuffed Tomatoes recipe (or any recipe of mine) don’t forget to leave a review.