If you’re one of those people who gets irritated by the specter of pumpkin spice — or, gasp, Halloween decor — on an 85-degree week in September; if you understand that there are what will feel like infinite months left to spend shivering and longing for stew, and there’s no reason to beckon them any sooner; if you find yourself gritting out “but there’s another week of summer!” at your screen when confronted with ads for wool coats and other things you simply refuse to acknowledge before you must, come sit down. You’re among friends.
Well, a single friend. It’s feeling lonely here. But I insist upon embracing summer cooking for as long as summer produce lasts — tomatoes in particular. I miss them all winter too much to throw them out of the kitchen when the first apple arrives.
[I also want to make it absolutely clear that no matter how it seems, I am not projecting my complicated feelings about one child starting middle school and the other, their senior year of high school, on dwindling summer produce. Not even a little.]
Right, so: Have you ever made these rice-stuffed tomatoes? My favorite part is the way the short-grain rice absorbs that clear-noted, pure tomato sauce. I think about it all of the time and it led me here, to a just-the-filling standalone recipe. To make a tomato risotto as simple and uncluttered as possible, I use grated tomato pulp, a bit of onion and garlic, and a glug of wine. Since I really want it to taste like those tomatoes, I even use water instead of broth.
That’s not the only risotto sacrilege I commit, because as we discussed a few years ago, almost everything we’ve been taught is mandatory about making risotto turns out not to be, including the aforementioned broth, but also constant stirring and heaps of butter and cheese.
The single lily gilded was my desire for a crisp topping that wasn’t one of the obvious ones, like pan-crisped prosciutto, salami, or bacon. Instead, we’re using thinly-sliced red onions we “frizzle” early in the cooking process. Half go into the baked risotto, half are sprinkled on top in the end, and I’m obsessed with the fragrance, depth, and gentle kiss of cooler flavors they impart in this insistently late-summer dish. Finish with basil leaves, parmesan, and a knob of butter or drizzle of olive oil if you wish. Or, you could keep this entirely vegan with just olive oil, basil, and the onions. There’s so much flavor, you won’t miss a thing.
Video
Tomato Risotto with Frizzled Red Onions
- 2 pounds (905 grams) large, ripe beefsteak tomatoes, halved
- 1 medium-large red onion, halved and thinly sliced
- Olive oil
- 3 garlic cloves, minced
- 1/3 cup (80 ml) dry white wine
- 1 cup (200 grams) uncooked arborio or carnaroli, or another short-grained rice, such as sushi rice
- Kosher salt and freshly ground black pepper
- Red pepper flakes, to taste
- About 2 cups (275 ml) water
- 2 to 3 tablespoons (30 to 45 grams) butter or olive oil, to finish
- Grated parmesan cheese, to finish
- Handful basil leaves, to finish
Prepare the risotto: Grate halved tomatoes, the cut side pressing against the large holes of a box grater, pressing the tomato flesh and juices through and reserving as much as you can of the outer skin. Discard it. You should have about 2 1/2 to 3 cups of tomato pulp.
In a 4-quart Dutch oven [I’m using this] or deep, oven-safe saucepan with a lid, heat 3 to 4 tablespoons olive oil on medium-high heat. Add red onion and cook, stirring, until it softens, then continue to cook until the pieces become deeply golden brown and mostly crisp, about 8 to 10 minutes. Transfer half to a paper towel-lined plate and season with salt. Set it aside.
Add garlic to onions left in the pan and cook, stirring, for one minute. Season with salt and freshly ground black pepper, plus a pinch or two of red pepper flakes. Add uncooked rice and toast gently in the onion and garlic for 3 minutes. Add wine and cook, stirring, until it disappears. Pour in your grated tomato pulp, then 2 cups of water. Season it well — I add 2 teaspoons kosher salt to start, then more to taste, plus many grinds of black pepper. Bring mixture to a simmer, then turn heat off.
Place lid on pot and transfer to the oven. Bake risotto for 25 to 30 minutes, or until most of the liquid is absorbed, but it looks a tiny bit watery. I like to check in halfway just to make sure all of the liquid isn’t absorbed. If it looks low, add another 1/2 cup water.
To finish: Transfer pan to a trivet or cooling rack on your counter. Remove the lid and stir mixture for 2 minutes, or until it looks more creamy and risotto-like. Taste and adjust seasonings, adding more salt and pepper to your taste. Add 2 to 3 tablespoons of butter (or olive oil) to finish, stirring it in. Scatter with toppings of your choice, such as parmesan and torn basil. Finish with reserved frizzled onions and serve.
Previously
6 months ago: Banana Chocolate Chip Cake
1 year ago: Cabbage and Halloumi Skewers
2 years ago: Napa Cabbage Wedge with Miso Dressing
3 years ago: Simple Eggplant Parmesan
4 years ago: Eggplant Involtini
5 years ago: Baked Farro with Summer Vegetables
6 years ago: Shaved Fennel and Crushed Olive Salad and Corn Coconut Soup
7 years ago: Salted Caramel Pretzel Blondies
8 years ago: Foolproof Cacio e Pepe
9 years ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija
10 years ago: Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins
11 years ago: Angel Hair Pasta with Raw Tomato Sauce, Crispy Peach Cobbler, and Corn Chowder Salad
12 years ago: Strawberries and Cream with Graham Crumbles and Corn, Cheddar and Scallion Strata
13 years ago: Almond-Crisped Peaches, Key Lime Popsicles and Zucchini Parmesan Crisps
14 years ago: Mediterranean Baked Feta with Tomatoes, Leek, Chard, and Corn Flatbread and Vanilla Custards with Roasted Blueberries
15 years ago: Hazelnut Plum Crumb Tart, Zucchini Fritters, and Naked Tomato Sauce
16 years ago: Eggplant Salad Toasts and Peach Shortbread
17 years ago: Grilled Eggplant and Olive Pizza and Peach Cupcakes with Brown Sugar Frosting
18 years ago: Slow-Roasted Tomatoes, Kefta and Zucchini Kebabs and Dimply Plum Cake
19 years ago: Double Chocolate Torte and Spicy Soba Noodles with Shiitakes
20! years! ago! Moules Frites and 44-Clove Garlic Soup
Senior year of high school??? How??? But I remember reading this blog in like 2007 when I was in college and NaNoBlogMo was a thing and there was no bun in the oven. And I remember when you posted a small newborn the size of a crisco can! This cannot be!!!!!! What is time???
Also congrats to the kiddos and hope they have a great new year of school.
This! This exactly! How??????
Lol, this. Hard to believe my post college life is the same age as a high school senior…yipes!
I’ve been around too since then and it’s absolutely wild how fast time has gone! My goodness!
Goodness, gracious! I remember your senior being a wee small child, and when you added your middle schooler! Hard to believe it’s been that long! I remember all the blogs I followed back then, and even starting my own. My recipe binder is peppered with your recipes.
Did you see the dozon bright red tomatoes sitting on my counter and decide to post this? Its a technique after my own heart – no fuss.
Also children just growing up is ridiculous! My son was in pre-school when I started reading this blog – he is noe engaged to be married!! How?
This looks lovely. What protein would you recommend adding to make it a full meal?
I plan to do a meat on the side for this one. Current meal planning thought is grilled kielbasa, but I’m also considering shrimp or scallops. And a green salad.
I read you. Here in Spain it is not just pumpkin spice that is out but also pandoro and panettone. In protest, as a sign of defiance and because it sounds delicious, I shall go out and buy tomatoes and make the tomato risotto.
Nothing to do with the recipe–wait, what?? wasn’t he just a baby? Senior in highschool? huh?
I cry every summer to fall transition. Im in Green Bay, Wi. I’m not ready for fall!!!!!! October, maybe.
Is there a reason not to use a food mill instead of a grater, if you have a food mill?
You can definitely use a food mill if you have one, or can find mine (somewhere in a closet).
I did try this! The grater ended up being way easier. They weren’t the ripest tomatoes on earth, but ultimately the grater was the way to go.
Hi Deb,
I make those rice stuffed tomatoes at least once a summer – if it was up to me, I would eat them every day during peak tomato season. They are SO good, and the recipe is so perfect!!! I can’t wait to try this one!
How are your kids so old and why does this make ME feel older! Lol. Looks delicious.
Ahhhh you articulated my feelings SO perfectly, Deb. Kudos! I live in Chicago where we, like you, have looooooooooong winters, and yet September hits and everyone’s all sweaters this and pumpkin-spice that, and I feel all alone continuing to FULLY embrace summer as long as possible (which is definitely through September here; it was 84 degrees yesterday). Thank you for the summer-feels solidarity and as always for the wonderful recipe!
I agree with needing some more quality time with tomatoes. My plan for dinner tonight is Pan con Tomate.. Also, side note, I’ve been an admirer of your blog for 20 years. I remember when you first added the “one year ago” feature to your website. My oldest child is also entering her senior year this year- weird! I’m sure you don’t feel old enough for any of this either <3.
Thanks for sharing your cooking life with us! You've given me my family's challah recipe, blueberry muffins. and that really good sheet pan chicken with the red onions sprinkled on top!
What do you think about using store-bought crispy onions here?
To me, they don’t taste the same or even close. However, everyone else loves them. It might work for you, too.
10/10, no notes.
Made exactly as the recipe is written, down to the box grater.
Served with a side of sautéed garlic shrimp.
My husband called it fancy restaurant worthy.
I live in central Florida. While the heat *has* broken and given us hope, we are so far from the days of sweaters and soup that I can’t even begin to see them. Tomato risotto sounds about perfect.
🎶 Tomato risotto, what a wonderful phrase
Tomato risotto, ain’t no passing phase
It means no stirring, or almost none anyways
It’s our problem-free new recipe
Tomato risotto 🎶
I love this!!!
Amazing. Made with homegrown yellow tomatoes and served with grilled chicken and broccoli. The tomatoes gave the risotto an unexpected sweetness.
What do you think about using cherry tomatoes for this? I have a bunch in the fridge that need to get used up.
I’m no expert, but that might be a little rough when you’re trying to grate the tomatoes. I would recommend the one pan farro with tomatoes and onion. It’s delish and easy and a great way to use up a bunch of cherry tomatoes. We also sub fresh basil during winter with homemade pesto that I stash in the freezer.
I committed more sacrilege by processing tomatoes with immersion blender. Used freekah instead of rice and corn stock instead of water. Popped a few mini mozzarella balls on top. Still very delicious
I could not stop eating this out of the pan after dinner. It was exceptionally delicious – thank you, Deb! I served this with a smoked chicken and green salad. I’m already looking forward to my leftovers for lunch!
I live in the southeast….we can’t wait for cooler weather 😁 I DO have a mess of very nice tomatoes tho. 🤔
Just made this last night and you should have seen how my parents’ eyes lit up when they took the first bite.
Instead of using a grater, I cut a shallow slit on the tomatoes, par boiled them for 1 minute and peeled them all. Then I used an immersion blender to make the “juice”. It worked really well if there are others out there afraid of using the grater.
Amazing recipe, would definitely make again and again.
Deb, this is one of the best recipes on this blog, and I’ve been making your recipes since 2011! I don’t know how you think up these things. This is going into bi-weekly rotation on our menu. (Since there are so few ingredients we figure it shd be pretty easy to change up the flavour accent just by switching out different herbs, depending on what looks good.)
Hi Deb! Is there a good sub for wine in this recipe? Thank you ❤️
I made it without wine, no sub – just straight to the next step. Was still very delicious and I regret only making a a half-portion!
I found you when we were both pregnant with our first babies!! I can’t believe we have seniors now :’)
Served this with sausage on the side. The whole family (picky toddler included!) took seconds. Was slightly pressed for time and was going to skip the frizzled onions, so glad I didn’t – delish!!
This is a winner! I’ll admit I just threw the tomatoes in a Nutribullet instead of grating them but that’s because I read the recipe too quickly. It worked though. Stirred in bits of buffalo mozarella as I always appreciate puddles of gooey cheese in a risotto. I had some basil which I whizzed up with grated lemon rind, lemon juice, garlic and oilve oil to make a “swirl” but the risotto was actually better without it as it overpowered the tomatoes.
Made exactly as written and it was gone before I could post this comment. Happy fall, Deb, and thank you for another perfect recipe!
Fabulous recipe as always from Deb, who spoils us with her genius ways of enhancing taste and simplifying the process.
Now we know we can have luscious risotto without having to stir, just a few simple steps, into the oven and its a masterpiece – that BTW improves the next day. Thanks, Deb.
We’ve been making your recipes for 15+ years but this is the first time I’ve been inspired to leave a comment. This is SO FLIPPING GOOD and a perfect way to use up our last tomatoes of the year. 10/10
More sacrilege: can I used canned tomatoes here?
I was thinking that even a jar of Passata would work, since that’s essentially what is made with the fresh tomatoes. . . .
See my note below, but I used a 28 oz can of tomatoes and it worked great! I baked it for only 25 minutes to account for the lower liquid amount.
Made once with globe heirlooms (jaune flamme and German lunchbox, which are small varieties so I vitamixed instead of grating) and again later in the week with home grown San Marzanos. It was nicer with a sweeter tomato, but still very good with the sauce ones (I balanced with a little hot honey). Also added some little teeny mozzarella balls that needed using up – both times the picky eaters were back for seconds.
The rest of the second batch I vac sealed in portions to eat in the coming Dark Months. I suspect this will freeze well.
A comfort food compliment from a couple of latchkey kids who lived through the 70s: Halfway through dinner, my wife closed her eyes and broke out into song…What do kids want when they get home from school, Uh Oh Spaghettios….
I am so delighted that after 20 years, I can still come to this website, click on the latest recipe and come away incredibly well fed. Thank you Deb!
Need a potluck dish for work and have an abundance of tomatoes. Could I make this the evening before, refrigerate and transfer to crock-pot (to warm) day-of?
I’d think so, the only risk is that rice can get mushy if overcooked, so try not to let it go too long.
Happy to report in for anyone wondering that a 28 oz can of tomatoes works brilliantly in this dish. I baked it for 25 minutes instead of the full 30 to compensate for slightly less liquid. I used the Cento San Marzano “Certified” whole peeled tomatoes and used an immersion blender on them before adding to the pan.
If Deb published a full cookbook (or a section of a cookbook) just about various oven risottos, I would leap to buy it!
I really want to make this tonight! It’s a very gloomy, rainy day here and I think it would be lovely. I made those rice stuffed tomatoes many times this summer, they are just the perfect food… I’d like to have this with soup – any ideas of a good (vegetarian) soup to serve alongside? Thanks!
A few favorites!
spiced cauliflower soup
potato leek soup
black bean pumpkin soup
cozy cabbage and farro soup
split pea soup
broccoli cheddar soup