Cooking for guests doesn’t have to be tons of hard work.

“These tomatoes are perfect for a shared meal with friends,” says vegan expert Rita Serano. “You can prepare them in advance and cook just before serving, meaning you are free to join your guests and not be stuck in the kitchen.


“Serve with a salad for a tasty but simple meal.”

Pilaf stuffed tomatoes
(Laura Edwards/PA)
Pilaf stuffed tomatoes
Print Recipe
Nutrition Facts
Pilaf-stuffed tomatoes
Amount Per Serving
Calories 441 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 22mg1%
Potassium 908mg26%
Carbohydrates 81g27%
Fiber 6g25%
Sugar 14g16%
Protein 10g20%
Vitamin A 2532IU51%
Vitamin C 41mg50%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Pilaf-stuffed tomatoes

A healthy and colourful dish
Cook Time50 minutes
Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4
Calories: 441kcal
Author: Rita Serano


  • Frying pan
  • Saucepan
  • Roasting tray


  • 50 g pine nuts
  • 1 medium onion finely chopped
  • 1/2 tsp allspice
  • 35 g currants soaked
  • 25 g fresh dill chopped
  • 300 g wholegrain basmati rice
  • 8 medium sized tomatoes
  • Salt


  • Soak the basmati rice for at least 30 minutes, then rinse and drain.
  • Preheat the oven to 180˚C/gas mark 4.
  • Heat a frying pan over medium heat, add the pine nuts and toast until golden brown. Set aside.
  • To make the pilaf, cook the chopped onion with a splash of water in a medium-sized pan over a medium heat until soft, adding a little more water if needed. Add the allspice, currants, toasted pine nuts, half the dill and a pinch of salt and gently mix. Add the basmati rice and stir well, then add 750ml of water. Bring to the boil, then reduce the heat and cook the rice for the time indicated on the packet.
  • Meanwhile, cut the tops off the tomatoes and scoop out the seeds and core. Once the pilaf is cooked, fill the tomatoes with this rice mixture. Place the tomatoes on a baking tray and cook in the oven for 15–20 minutes.
  • Scatter the remaining dill over the tomatoes to serve.


Calories: 441kcal | Carbohydrates: 81g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 908mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2532IU | Vitamin C: 41mg | Calcium: 72mg | Iron: 3mg

Vegan In 7 by Rita Serano, photography by Laura Edwards, is published in paperback by Kyle Books.

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