Pasta & RiceDifficulty: easy
Ntomatorizo (Greek Tomato Rice)
Sun-ripened tomatoes cook into rice for this vivid red one-pot from the Greek countryside.
15
Prep Time
30
Cook Time
4
Servings
Ingredients
Instructions
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1Grate the tomatoes on the coarse side of a box grater, discarding the skins.
2Sauté the onion in olive oil until translucent, 5 minutes.
3Add the rice and stir 2 minutes to toast each grain.
4Pour in the grated tomatoes, sugar and hot stock.
5Simmer uncovered 18-20 minutes, stirring occasionally, until the rice is tender and the liquid is nearly gone.
6Season with salt and rest 5 minutes off the heat.
7Serve warm or at room temperature with feta and olives.
Chef's Tip
- Grating, not chopping, the tomatoes releases the pulp that stains every grain red and leaves the skins behind.
More tips ↓Show less ↑
- Toasting the rice dry before the liquid keeps the grains separate.
- This dish is designed to be eaten at room temperature — the flavor peaks as it cools.
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