Recipe Tomato Rice, Step by Step Guide for Side Dish and Vegan Main Course

The recipe Tomato Rice I show you in this post. A basmati rice with vegetables is usually a light and delicious side dish and becomes the main thing on your plate here.

Especially in summer such a rice with vegetables and tomatoes tastes especially delicious. You probably know the rice from your last visit to the Greek restaurant. A similar rice is often served as a side dish with roasted or grilled meat. 

I would like to tempt you here to cook a fine, noble rice dish with tomatoes, crispy basil, basil pesto, a balsamic vinegar reduction and caramelized tomatoes.

The preparation of the rice plus supplements goes quickly by hand and will give you pleasure at the stove. I wish you good luck and a good appetite! 

1. Shopping List for a tasty Tomato Rice

For your rice with tomatoes you need the following ingredients…

  • basmati rice
  • gourgette
  • spring onions
  • chunky canned tomatoes
  • fresh garlic
  • salt, pepper, sugar
  • butter
  • oil
  • fresh thyme, marjoram

The exact quantities of the ingredients can be found below.

Ingredients for the rice with tomatoes.

2. Prepare Tomato Rice at a Glance

You can prepare a fine Italian rice with chunky tomatoes and vegetables in a pot:

  • Fry spring onions in butter with uncooked Basmati rice until translucent.
  • Add a can of chunky tomatoes.
  • Add vegetable broth to the rice and season to taste.
  • Cook the rice without lid until firm to the bite over a low heat.
  • The liquid evaporates almost completely, resulting in a creamy rice.
  • Fry the courgettes diced in the pan and after cooking add to the rice or arrange separately.
  • Fry the basil leaves in oil in the pan and place on top of the rice.
  • Garnish with fresh herbs.

I will describe the preparation step by step below. This rice tastes good as a side dish with fish and meat…

3. Supplements to Rice with Tomatoes

Rice with tomatoes as a complete dish… in the introduction I promised you an exciting dish. Here are my tips for rice as a vegetarian main course:

3.1 Basil Pesto

For my fine pesto with basil I used these ingredients:

  • fresh basil
  • pine nuts
  • parmesan cheese
  • olive oil
  • salt, pepper

Here you need a pan for roasting the pine nuts, a grater for the parmesan and a blender.

3.2 Balsamico Glace

The fine Balsamico glace is a reduction of balsamic vinegar. I boil the balsamic vinegar in a small pot and season with pepper.

Balsamic vinegar cooked in a pot. This balsamic vinegar sauce is called balsamic vinegar glace by chefs.

3.3 Caramelized Tomatoes

For the caramelized tomatoes you need small vine tomatoes, which I marinate with a little sugar, salt, pepper and olive oil.

Then stew them in a flat oven dish at 220°C and caramelise them.

The tomatoes from the oven are served hot as a garnish on the rice.

Tomato rice served on a plate with grilled tomato, basil pesto and balsamic ice cream. You can shape the rice with a ring on the plate.

4. Recipe Tomato Rice

Below are the instructions for basmati tomato rice with crown: Basil crispy, fresh tomatoes from the oven, pesto and Balsamico glace.

Please write me a comment…

Print Recipe
5 from 25 votes
5 from 25 votes
Recipe Tomato Rice with Basil Pesto and Balsamico Glace
Recipe rice with tomatoes with many tips from the cook professional Thomas Sixt. A rice dish as a side dish or vegan main dish with tomatoes, courgette and basil deliciously prepare and enjoy!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Courses, Rice, vegetarian
Cuisine: Italian Recipes, Mediterranean Recipes
Keyword: Gluten Free Recipes
Servings: 2
Calories: 605kcal
Author: Thomas Sixt
Tomato Rice with Courgette, Oven Tomato and Fried Basil
  • 120 g basmati rice
  • 1 can tomatoes I use chunky tomatoes, 400g
  • 4 pc spring onions fresh
  • 1 pc clove of garlic fresh
  • 180 ml vegetable broth
  • 1/2 tsp brown sugar
  • 15 g Butter
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp thyme fresh
  • 1 tsp majoram fresh
  • 8 pc basil leafs fresh
  • 5 tbs oil for frying the basil leaves
  • 1 pinch salt
  • 1 pc courgette
  • 1 tbs oil for frying the zucchini cubes
Basil Pesto
  • 1 bunch basil
  • 3 tbs pine nuts
  • 60 g Parmesan or Pecorino hard cheese
  • 4 tbs oliv oil
  • 1 pinch salt
  • 1 pinch pepper
Balsamic Glace
  • 8 tbs balsamic vinegar I like to use an original Italian Aceto Balsamico.
  • 1 pinch pepper freshly grounded
Caramelised Vine Tomatoes from the Oven
  • 1 panicle vine tomatoes small tomatoes
  • 1 tbs oliv oil
  • 1 tsp brown sugar
  • 1 pinch salt
  • 1 pinch pepper
Prepare Tomatoes
  • Place the small vine tomatoes on the panicle in a fireproof open dish. Add a little olive oil, sugar, salt and pepper. Cook in the oven at 220°C for about 15 minutes.
  • Keep the tomatoes warm in the oven until serving.
Prepare Basil Leaves
  • Pluck the basil leaves from the bunch.
  • Fry the basil leaves in enough hot oil in a pan. Lightly season with salt. Place on a kitchen paper so that the oil can drip off.
Prepare Courgette
  • Prepare the courgette for roasting in the pan. Wash, dry and quarter the courgettes and remove the seeds.
  • Cut the courgette into cubes of about 1 cm in size.
  • Fry the courgette dices in a pan with a little oil.
Prepare Basil Pesto
  • Roast the pine nuts in a pan WITHOUT oil.
  • Add basil, roasted pine nuts, virgin olive oil, parmesan, salt and pepper to the blender.
  • Mix or puree the ingredients for the pesto cold.
  • Pour the finished basil pesto into a sealable jar. A part of the pesto is placed on the plates for decoration.
Prepare Balsamico Reduction
  • Cook the balsamic vinegar in a small pot for max. 10 minutes. Season with pepper.
Prepare Rice with Tomatoes
  • Cut the spring onions into rings and sauté in a pan with butter and rice. Add the peeled clove of garlic, finely chopped, a little later.
  • Add the tomatoes to the rice in the pot.
  • Add the vegetable stock.
  • Let the rice simmer for 12 minutes at low heat. The pot remains open, the rice is cooked WITHOUT a lid, otherwise the green ingredients turn grey.
Arrangement on the Plate
  • Season the rice with a little butter, salt and pepper. Arrange the rice on a plate with a ring. Sprinkle the fried courgette cubes on the plate, add pesto, balsamic vinegar reduction and crispy basil leaves. Decorate the rice with thyme blossoms and marjoram leaves. Place the caramelized tomato in the middle of the rice, serve the rest of the tomatoes separately. Serve quickly, enjoy your meal!

5. Calories Rice with Tomatoes, Crispy Basil, Basil Pesto and Balsamic Glace

Nutrition Facts
Recipe Tomato Rice with Basil Pesto and Balsamico Glace
Amount Per Serving
Calories 605 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Polyunsaturated Fat 11g
Monounsaturated Fat 12g
Cholesterol 15mg5%
Sodium 1993mg87%
Potassium 759mg22%
Carbohydrates 73g24%
Fiber 6g25%
Sugar 14g16%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.

6. More Ideas with Rice and Tomatoes

Chicken skewers on tomato rice
Tomato rice with fresh fish

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!