Tomato Rice with Heirloom Tomatoes: A Vibrant Summer Side Dish
Tomato rice is a comforting, colorful, and deeply flavorful dish found in many culinary traditions. But when it’s made with ripe heirloom tomatoes, the dish becomes a celebration of peak summer produce. In this Savour the Trip version, we layer the naturally sweet, acidic complexity of heirloom tomatoes with the velvety richness of red bell pepper purée, savory aromatics, and the plump, absorbent character of bomba rice—a short-grain rice known for its ability to take on flavor while holding its shape. The result is a warm, comforting plate that’s equally suitable as a side dish or a vegetarian main.
Why Heirloom Tomatoes Elevate Tomato Rice
Heirloom tomatoes are not your average grocery store tomato. Grown from seeds passed down through generations, heirlooms are open-pollinated and not bred for commercial uniformity or shelf life. Instead, they’re prized for their rich flavor profiles, often far more nuanced than hybrid tomatoes. Their irregular shapes, vivid colors, and juicy flesh bring depth and brightness to any dish, and they especially shine when used in recipes that center tomato as the star.
When in season, heirloom tomatoes come in a rainbow of colors—from deep red and golden orange to green-striped and purple-hued. In this tomato rice dish, using a medley of colors enhances not only the flavor but also the visual appeal, making it feel more like a summer celebration than a simple meal.
A Spanish-Influenced Base: Red Pepper, Garlic, and Bay Leaf
This version of tomato rice is loosely inspired by Spanish sofrito-based dishes. It begins with a generous sauté of finely chopped onion and garlic in olive oil until translucent and fragrant. To that, a purée of roasted red bell peppers is added, lending a smoky sweetness and luxurious texture to the base. A single bay leaf simmers along with the ingredients, quietly infusing the dish with an herbal backbone that balances the acidity of the tomatoes.
This rendition is more restrained and relies on the boldness of its few, fresh ingredients. The key here is patience and allowing the ingredients to slowly caramelize and deepen in flavor.
Savour the Trip tips and techniques for perfect tomato rice!
- The Easiest Way to Cut Onions and Garlic Like a Pro
- Red Bell Pepper Purée: A Simple Recipe with Endless Possibilities
Bomba Rice: The Ideal Absorber of Summer’s Juices
Bomba rice, traditionally used in paella, is a short-grain rice with a unique ability to absorb liquid without becoming mushy. It’s perfect for this recipe because it soaks up the sweet, tangy tomato juices while maintaining a firm, pleasant texture.
After the red pepper puree and onion base has cooked down, chopped heirloom tomatoes are added. Let them simmer until they collapse into a jammy, sauce-like consistency, releasing their juices into the pan. At this stage, bomba rice is stirred in and allowed to toast briefly before water or vegetable broth is added to finish the cooking process.
Unlike risotto, which is stirred constantly, this tomato rice benefits from a more hands-off approach—let it gently simmer and resist the urge to fuss too much. Cover the pot and let the rice cook slowly, allowing the grains to drink in the vibrant tomato flavors. Spanish grocery stores will stock this great rice, but you can make this dish with Carolina or basmati rice. The cooking time will be shorter if you switch the type of rice.
Serving and Pairing Tomato Rice: Summer Simplicity at Its Best
Once the rice is tender and the liquid is absorbed, remove the bay leaf and fluff the grains gently. The result is a sunset-colored, flavor-packed dish that can be enjoyed warm or at room temperature.
This tomato rice pairs beautifully with:
- Perfect Grilled Lobster Recipe: Spiny European Lobster on the BBQ
- Grilled Lobster with Bisque Butter Sauce
- Grilled Sole (Linguado): A Fast Fish Dinner for Summer Nights
- How to Cook Whole Squid: Quick, High-Heat Cooking for Tender Texture
- Grilled Tiger Prawns, Cervejaria Style: A Taste of Coastal Portugal at Home
- The Ultimate Guide to Roasting a Whole Chicken: A Perfect Weeknight Meal
For a vegetarian spread, top with fresh chopped herbs and olive oil. Serve alongside marinated white beans, a leafy green salad, and crusty bread. A chilled glass of rosé or a crisp Portuguese vinho verde rounds out the meal perfectly.
Love rice? Check out these other rice dishes:
- Portuguese Yellow Rice – The Best Rice Recipe
- How to Make Perfect Portuguese White Rice
- Authentic Paella: Shrimp and Pork “Secreto” Steak
- Authentic Seafood Paella: A Taste of the Ocean
Final Thoughts: Let the Tomatoes Lead for Perfect Tomato Rice
What makes this dish special is its commitment to letting peak-season tomatoes shine. It’s a humble recipe, but one that transforms with the right ingredients. Heirloom tomatoes—whether bought from a local farmers market or harvested from your own garden—are the centerpiece of this dish, and when combined with the gentle sweetness of red pepper, the heartiness of bomba rice, and the savoriness of garlic and onion, they create a harmony of summer flavors worth savoring.
Whether served as a weeknight meal or part of a weekend feast, this heirloom tomato rice is proof that great ingredients, treated simply and with care, can yield something truly special.
Tomato Rice with Heirloom Tomatoes
Ingredients
- 1 kg heirloom tomatoes, chopped (2 lbs)
- 500 g bomba rice, 1 lbs
- 24-32 oz water
- 4 garlic cloves, minced
- 1/2 onion, small dice
- 2 bay leaf
- 2 tbsp red bell pepper puree
- salt
- olive oil
Equipment
- 1 medium or large pot
- 1 cutting board
- bowls to hold chopped ingredients optional
Instructions
Prepare your ingredients.- Place a pot on the stove and turn the heat to medium. Once the pot is warm drizzle in olive oil to cover the bottom with a thin layer.
Add the onion, garlic and a pinch of salt. Stir and cook for 5 minutes until the onion and garlic are soft. Manage the heat so that these ingredients do not burn.- Add the red bell pepper puree and bay leaf. Cook for 2 minutes.
Add the chopped tomatoes and another pinch of salt. Increase the heat to medium high. Cook for 10-15 minutes until the tomatoes break down, stirring every few minutes for even cooking.
Add the bomba rice and stir. Cook for 2 minutes to infuse the rice with all of the amazing tomato flavors.
Add the 24 oz of water (3 cups). Stir the pot and then increase the heat to high to bring the liquid to a boil. Once bubbling turn the heat down to medium low.- Leaving the pot uncovered cook for 18 minutes. Stir every 3-4 minutes to ensure the rice does not stick to the bottom.
- If the rice has absorbed all of the liquid before the 18 minutes are finished add another 8 oz of water (1 cup). Tomatoes will have different amounts of liquid, so adding more water may be necessary.
- After 18 minutes of cooking time taste the rice. The rice should be firm, but not crunchy. If the rice is not yet finished cook for another 3 minutes for 21 minutes of cooking time.
Serve the rice warm with a main dish, such as one of the Savour the Trip seafood recipes mentioned above for an amazing, memorable meal.
