Table of Contents
- Pork & Porcini Rice Stuffed Tomatoes with Fresh Tomato Salsa – A Comforting Classic with a Bright, Modern Twist
- The Best Tomatoes for Stuffing
- Old Fashioned Stuffed Tomatoes – A Traditional Dish with Mediterranean Roots
- Simple Serving Suggestions for Stuffed Tomatoes
- Recipe: Pork Porcini Stuffed Tomatoes with Rice and Fresh Tomato Salsa
Pork & Porcini Rice Stuffed Tomatoes with Fresh Tomato Salsa – A Comforting Classic with a Bright, Modern Twist
This recipe takes inspiration from the Mediterranean tradition of stuffing vegetables with meat and rice. Juicy tomatoes are filled with a savory blend of pork mince, earthy porcini mushrooms, rice, Parmesan, and herbs, then oven-baked until beautifully tender. The combination is rustic, rich in umami, and incredibly satisfying. This classic dish is then served with a modern twist – alongside a vibrant fresh tomato salsa made with ripe tomatoes, olive oil, lemon juice, and fresh basil.
The Best Tomatoes for Stuffing
Beef tomatoes are ideal for this dish. Their generous size and sturdy flesh make them perfect for holding a filling and standing up to roasting without collapsing. That said, beef tomatoes can be hard to find depending on where you live. Regular large tomatoes will still work wonderfully – choose the biggest, ripest ones available. For maximum flavour, store tomatoes on your kitchen shelf or on top of the fridge and allow them to ripen naturally over several days.
Old Fashioned Stuffed Tomatoes – A Traditional Dish with Mediterranean Roots
Stuffed tomatoes with meat and rice have a rich history, especially across Mediterranean and Middle Eastern cuisines. The concept evolved from dishes like dolma in the Ottoman Empire, where vegetables were often filled with rice, meat, and herbs. In Greece, you’ll find Gemista, and in Italy, this comforting dish is known as Pomodori Ripieni where the stuffed tomatoes are roasted on top of potato wedges.
Simple Serving Suggestions for Stuffed Tomatoes
As mentioned above, in Italy it’s common to bake the stuffed tomatoes on top of sliced potatoes, which soak up the savory juices in the pan. But the most refreshing way to serve them is with a freshly grated tomato salsa made from ripe tomatoes, good olive oil, lemon juice, and torn fresh basil. This simple salsa adds a bright, zesty lift that perfectly balances the rich, savory filling. You can also keep things simple with a side of crusty bread, a crisp green salad, or enjoy the tomatoes solo with a chilled glass of white wine.
Recipe: Pork Porcini Stuffed Tomatoes with Rice and Fresh Tomato Salsa
Pork Porcini Stuffed Tomatoes with Rice and Fresh Tomato Salsa
Ingredients
For the Stuffed Tomatoes
- 6 large beef tomatoes or 8–10 medium ones
- 1 red onion finely diced
- 2 garlic cloves minced
- 150g pork mince
- 150g long grain or basmati rice
- 50g Parmesan cheese grated
- 50g dried porcini mushrooms see recipe notes
- 1 chicken or vegetable bouillon cube
- 150ml boiling water for soaking the dried mushrooms
- 2 tsp dried oregano
- 1 tbsp red wine vinegar
- Grated zest of 1 lemon
- Olive oil
- Chilli flakes optional
- Salt to taste
- A handful of fresh flat-leaf parsley and / or mint finely chopped
For the Fresh Tomato Sauce
- 3 large ripe tomatoes
- Good-quality olive oil
- Juice of 1 lemon
- Sea salt flakes
- Fresh basil leaves for garnish
Instructions
- Prepare the Porcini Mushrooms: Place the dried porcini mushrooms in a small bowl and cover with 150ml of just-boiled water. Cover and soak for 5 minutes. Once softened, strain the soaking liquid through a fine sieve and set it aside, topping up with extra water to make 200ml if needed. Crumble in the bouillon cube and stir to dissolve. Finely chop the soaked mushrooms.
- Heat your oven to 180°C (350°F).
- Prepare the Tomatoes: Slice the tops off the tomatoes and set them aside. Using a teaspoon, carefully scoop out the pulp and seeds. Blend the pulp until smooth and set it aside. If you don’t have 200ml of pulp, blend in an extra tomato to make up the volume.
- Make the Filling: Season the inside of each tomato shell with a little salt. Arrange the hollowed-out tomato shells snugly upright in a baking dish or roasting tin.
- Heat a little olive oil in a large frying pan over medium heat. Sauté the diced onion until soft. Add the pork mince and cook until browned. Stir in the oregano, garlic, and a pinch of chilli flakes (if using), and cook for another minute.
- Add the rice, chopped porcini mushrooms, and the reserved porcini mushroom stock. Bring to a boil, then reduce the heat and simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the rice is almost cooked but still al dente.
- Remove the pan from the heat. Stir in the lemon zest, chopped herbs, reserved blended tomato pulp, and grated Parmesan. Gently combine, then taste and season with salt and pepper as needed.
- Assemble and Roast: Spoon the filling into each tomato shell, being careful not to pack it down—the rice will expand as it finishes cooking. Place the tomato tops back on, drizzle generously with olive oil, and sprinkle with salt.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 20 minutes, until the tomatoes are soft and beginning to caramelise on top.
- To Serve: Grate a fresh tomato and discard the skin. Stir in a splash of olive oil, a squeeze of lemon juice, and a pinch of sea salt. Spoon this fresh tomato salsa into shallow bowls and top with one or two stuffed tomatoes. Finish with a drizzle of olive oil and a few fresh basil leaves.
Notes
- Cant Find Porcini Mushrooms?: Substitute with fresh mushrooms—double the amount to keep that deep umami flavour.
- Make it ahead: You can assemble the tomatoes several hours ahead and bake just before serving.
