Menu Enter a recipe name, ingredient, keyword...

Stewed Tomatoes with Rice


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 3 lbs ripe tomatoes, peeled.
  • 1 cup chopped onion
  • 5 tablespoons butter
  • salt and pepper to taste
  • pinch sugar
  • 1/2 cup long grain converted rice, cooked for 10 mts then drained
  • minced fresh parsley


Servings 3
Cooking time 35mins


Step 1

Cut tomatoes into chunks, reserve juices. In a skillet over low heat, saute onion in butter untilsoft and yellow. Add tomatoes and juices, stir.

Season with salt, pepper and sugar. Cover and simmer over low heat for 5 to 10 minutes. Add rice and cook slowly for about 10 minutes, checking liquids, until rice is tender. If mixture becomes dry, add a little water or tomato sauce/juice. Taste and adjust seasoning and garnish with chopped parsley to serve.

You'll also love

Review this recipe

Pesto a la Genovese with Rigatoni and Summer Tomatoes Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives