Grecian Stuffed Tomatoes

Greek-style stuffed tomatoes kept beautifully simple. Scooped-out tomatoes packed with a filling of cooked rice, plumped currants, minced garlic, and onion, then baked in a generous pour of olive oil that bastes the tomatoes as they soften in the oven.

The scooped-out tomato flesh gets mixed right into the rice filling, which means the stuffing is already seasoned with tomato juice before it ever hits the oven. That moisture keeps the rice from drying out during the bake.

Plumping the currants is a step worth doing right. Soak them in warm water for 10 minutes until they’re fat and soft. Dried-out currants baked inside the filling turn into hard little pellets, but plumped ones burst with concentrated sweetness against the garlicky rice.

Three-quarters of a cup of olive oil sounds generous, but it’s doing the real work. Poured over the stuffed tomatoes before baking, the oil keeps the tomato skins from splitting and drying out while infusing everything with fruity richness.

Fresh mint or basil scattered over the top right before serving adds a bright, aromatic finish.

Kitchen Tips

• Choose firm, ripe tomatoes that can hold their shape when hollowed out. Overripe tomatoes collapse during baking.
• Don’t pack the filling too tightly. The rice expands slightly and the tomato walls need room to give.
• Arrange the tomatoes snugly in the casserole so they support each other and don’t tip over.
• These are just as good at room temperature as they are warm, making them ideal for a summer buffet.

Variations

• Add pine nuts: A tablespoon of toasted pine nuts in the filling is a traditional Greek addition.
• Herb-forward version: Mix chopped dill and flat-leaf parsley into the rice for a greener, more herbaceous filling.
• Spiced rice: Add a pinch of cinnamon and allspice to the filling for a more Eastern Mediterranean flavor profile.