Cheesy Rice-Stuffed Tomatoes
Juicy beefsteak tomatoes become edible vessels for savory fried rice and bubbling melted cheese. This playful Chinese bake brings together sweet roasted tomato, hearty rice, and golden cheese crust in every spoonful. The dish carries the auspicious name '柿柿如意'—a wish for all things to go according to your desires.
Story
Traditional Chinese home cooking often hides surprises inside vegetables—bitter melon, bell peppers, or, in this case, sun-ripened tomatoes. Hollowing out the fruit creates sturdy, edible bowls that release sweet juices into the rice as they roast. The name plays on the word for persimmon (柿, shì), which sounds like 'matters' or 'things' (事, shì), making this an ideal dish for celebrating new beginnings or wishing someone good fortune.
Ingredients
large beefsteak tomatoes
2
cooked jasmine rice (preferably day-old)
2 cups
diced ham or cooked chicken
1/2 cup
shredded mozzarella or pizza-blend cheese
1 cup
small onion, finely diced
1
small carrot, finely diced
1
vegetable oil
2 tablespoons
salt and freshly ground black pepper
to taste
Instructions
1
Prepare the tomato vessels
Slice the top quarter off each tomato to create a lid, then carefully hollow out the flesh with a spoon, leaving sturdy walls about half an inch thick. Chop the scooped tomato flesh and set aside for the filling. Lightly salt the inside of the tomato shells and place them cut-side up in a small baking dish.
2
Sauté the rice filling
Warm the oil in a wok or large skillet over medium-high heat. Add the onion and carrot, stirring until they begin to soften, about two minutes. Toss in the ham and reserved chopped tomato, cooking for another minute until fragrant. Add the rice, breaking up any clumps, and season generously with salt and pepper. Stir-fry everything together until the rice is heated through and coated with the savory tomato juices, about three to four minutes.
3
Assemble and bake until golden
Preheat the oven to 400°F (200°C). Pack the hot rice mixture firmly into the hollowed tomatoes, mounding it slightly over the top. Generously blanket each filled tomato with shredded cheese. Slide the dish into the oven and bake for twelve to fifteen minutes, until the cheese is bubbling, blistered, and golden brown. Let rest for five minutes before serving—the tomatoes will be hot and juicy.
