This elegant yet easy-to-make dish combines the natural sweetness of cherry tomatoes with the earthy richness of wild rice, resulting in a stunning appetizer or side dish that’s sure to impress. The cocktail tomatoes are a bit bigger than your typical cherry or grape tomatoes. They have a sweet flavor from a slightly higher sugar content compared to other tomato varieties. They’re a perfect size for stuffing and in a pinch make a fun, easy appetizer. Pick tomatoes that are firm to the touch and free of open cracks and store them at room temperature instead of in the refrigerator. I used a wild rice and quinoa blend to stuff my tomatoes. Feel free to embellish your rice by lightly toasting it and adding your favorite herbs. I served my stuffed tomatoes with extra-virgin olive oil, balsamic vinegar and a splash of the fresh tomato juice.
- 8-12 ripe cocktail or large cherry tomatoes
- 1 cup cooked rice or rice blend of your choice
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon good quality balsamic vinegar
- Preheat the oven to 375 degrees F. Cut the tops off the tomatoes and scoop out the flesh and juice, being careful not to pierce the bottoms. Save the tomato juice and set aside. If the tomatoes don't stand upright, cut a sliver of the skin off of the bottom.
- Cook the rice according to the package directions. Let it cool. Spoon the rice mixture into the tomatoes. Season with salt and pepper. Place the tomatoes on a baking sheet coated with olive oil. Bake the tomatoes in the oven for 20 minutes or until the tomatoes skins start to wrinkle. Top with extra-virgin olive oil, balsamic vinegar and the tomato juice. Serve the stuffed tomatoes warm or at room temperature.
Pingback: Wild Rice Stuffed Tomatoes – Zest For Cooking | My Meals are on Wheels