Tomato Basil Rice

Juicy tomatoes and fragrant basil transform plain rice into a flavor explosion—can you handle this simple, delicious recipe?

flavorful herb infused rice

Craving a simple side dish that bursts with fresh, vibrant flavors?

Get ready to meet Tomato Basil Rice! This recipe combines the comforting ease of rice with the bright, aromatic taste of summer, transforming everyday ingredients into a culinary delight.

Ingredients

recipe ingredient list provided

For this Tomato Basil Rice – even though it is not rice, you'll need a handful of awesome ingredients to make it shine! First, grab 500g (that's about 4 cups!) of cherry or grape tomatoes. I prefer cherry because they're sweeter, but hey, it's your call!

Next, you'll need 2 tablespoons of extra virgin olive oil – the good stuff! Don't skimp; it totally makes a difference. Then, chop up 2 tablespoons of eschalot, or shallot if you're in the US. If you can't find it, half a small red onion works, too. This ensures a beautiful base before the diced tomatoes are added.

Don't forget seasonings! Half a teaspoon of kosher salt and a quarter teaspoon of black pepper are essential. Finally, you'll need 2 teaspoons of sherry vinegar – but apple cider or red wine vinegar is totally fine if you don't have it. Easy peasy.

Cooking the Tomatoes

cooking ripe flavorful tomatoes

Now that you've gathered everything, let's get those tomatoes cooking! First, preheat your oven to 400°F (200°C). I like a hot oven for these guys.

Next, in a bowl—or directly on your baking tray if you're feeling rebellious—toss 4 cups (500g) of cherry or grape tomatoes with 2 tablespoons of olive oil, half a finely chopped shallot (or a small red onion if you're in a pinch), half a teaspoon of salt, and a quarter teaspoon of pepper. Consider that balsamic vinegar can also complement the tomato's natural sweetness.

Spread them out on the tray, making sure they've got some personal space, and roast for 10 minutes, till they're softened but not totally collapsed. We want them juicy, not deflated!

Finally, nudge the tomatoes to one side and drizzle 2 teaspoons of sherry vinegar (or apple cider or red wine vinegar) over them. Don't bother mixing; we're going for a gentle touch here.

Assembling the Dish

assembling the dish carefully

With the tomatoes roasted to perfection, it's time to bring everything together on a plate! I feel like an artist about to paint a masterpiece!

First, I'm gently transferring those juicy, warm tomatoes to a serving plate. I'm spreading them out so everyone gets a fair share – no tomato hogging allowed!

Next, I carefully drain the burrata – remember, gently! I don't want to burst that precious cargo. I'm placing it right on top of the tomatoes.

Now, for the fun part! I'm drizzling one tablespoon of good extra virgin olive oil all over – go for the good stuff. Then, I dollop pesto randomly; those green bursts look good enough to eat!

Lastly, but oh-so-importantly, I'm sprinkling with salt flakes and basil – and bam! It's simple. It's rustic. It's perfection!

Serving Suggestions

meal presentation ideas provided

That beautiful plate is ready, and you're likely wondering how to get it from the counter to everyone's plates; it's time to chat about serving this bursty burrata masterpiece! I usually nominate someone to do the cutting honors – it's a big responsibility!

Think of it as communal dining – everyone digs in! Use a serving spoon to break into the burrata. Let the creamy center ooze out – that's the best part! Make sure your scoop includes:

** Roasted tomatoes

** Creamy burrata

  • Dollops of pesto
  • A generous swish of olive oil

Pile everything onto crusty bread and eat! Don't forget to mop the plate clean. You will relish those delicious juices, trust me. You won't only enjoy yourself, but your family, friends, and most importantly you will have a great time!

Short Recipe Version

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 cup long-grain rice
  • 2 cups vegetable broth
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Stir in crushed tomatoes, rice, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed.
  3. Stir in fresh basil, salt, and pepper.

Estimated Nutrition Per Serving:

  • Calories: 250
  • Protein: 6g
  • Fat: 5g
  • Carbohydrates: 45g