By Chef Ella Freyinger

November 2019

4 Servings


  • 6 medium heirloom tomatoes
  • 4 oz goat cheese
  • 1/4 cup chopped basil
  • 1 cup cooked basmati rice
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil, plus more for roasting


  • Preheat oven to 375°.
  • To prepare the tomatoes; cut the top 1/2” off the tomato and set aside. Using a spoon, scoop out the seeds and core. Place the tomatoes on a parchment lined baking sheet.
  • Place a sauté pan over medium heat. Add 2 tbsp olive oil, onion and garlic. Sauté until translucent. Add tomato paste and cook for another 2-3 minutes or until the tomato paste begins to caramelize.
  • Add 1/4 cup water to deglaze, scraping all the golems bits from the bottom of the pan. Add the rice and basil, stir to combine and cook another 2 minutes.
  • Using a spoon, evenly divide the rice mixture among the tomatoes. Top with goat cheese and season with salt and pepper.
  • Top with the reserved tomato tops.
    Roast in the oven for 25 minutes.
  • Enjoy!
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