Probably the best tomato recipe of all time.

Very popular in the '80s, this dish is so easy you won't believe it. You just need some beautiful red tomatoes, some leftover rice, and some vegan cream et voila! lunch is set! Perfect for either a busy weeknight or a weekend side, those oven-roasted tomatoes are sure to be e hit.

Enough chitchat! Here is the recipe!


• 4 to 6 large ripe but firm tomatoes
• 1 cups of cooked rice (depending on how big are your tomatoes)
• 1/3 cup of vegan cream cheese or vegan ricotta
• Fresh basil leaves
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Olive oil
• Breadcrumbs


  • 1.
    Preheat the oven to 200℃ (400℉).
  • 2.
    Cut a thin slice on the broom of the tomatoes, then remove the top of the tomatoes.
  • 3.
    Carve the tomatoes carefully to remove all the pulp and seeds. Add the pulp and seeds to a strainer on top of a bowl - we need to reserve the juices that will drain from the tomato seeds and pulp.
  • 4.
    Once you have all the tomatoes carved, chop the meat (pulp) and add into a bowl along with the salt, pepper, olive oil, fresh basil leaves, vegan cream cheese, oregano, and garlic powder, mix to combine and put this rice/cheese/tomato mixture inside the carved tomatoes. Top the tomatoes with breadcrumbs and a drizzle of olive oil.
  • 5.
    Take the bowl with the juice we’ve collected from the tomato pulps and from the seeds and pour this juice on the bottom of the baking dish.
  • 6.
    Put the tomatoes in the baking dish, put them in the oven ad bake them for 25 to 35 minutes, depending on your oven, be very careful not to burn the breadcrumbs.
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