Tomato rice | Jamie Oliver recipes (2024)

FAQs

What do you do with a glut of tomatoes Jamie Oliver? ›

If you have a huge glut of tomatoes to use up, slowly dehydrate them in a low oven so they're gummy, gnarly and full of intense flavour. Then transfer to jars, cover with oil and keep to use in pasta dishes, salads, or as part of an antipasti spread.

Peel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Stir regularly until lightly golden. Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon. Let it simmer on a low heat until your pasta is cooked.

Drain the rice in a metal colander. Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam for 8 to 10 minutes.

Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture. Slowly cooking the sauce in the oven creates rich caramelization without burning.

Add fresh herbs (basil, oregano, rosemary, bay leaf), and let them simmer to give a punch of fresh flavor.

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. In a salad or sandwich, you don't need peeled tomatoes. But, if you're making a fresh tomato sauce or stewed tomatoes, the tomatoes should be peeled, cored, and seeded.

Cook without peeking or stirring.

Cook until the water is absorbed, about 18 minutes. Try not to peek until the end of the cooking time so the steam doesn't escape. Whatever you do, don't mix the rice while it's cooking — this will lead to gummy rice.

You want the heat to be high enough so that steam is always being formed in the pot, but not so hot that the rice scorches on the bottom of the pot. When the boiling dies down a bit, cover the pot and set the timer to 20 minutes. Remove the lid of the pot, and your rice is done.

What is the tastiest rice in the World? ›

Basmati, a staple food item by many in India has earned the title of 'Best rice in World' by Taste Atlas, a popular food guide for the year 2023-24. Recently, the food guide also placed India at the 11th position on the esteemed '100 Best Cuisines in the World list.

Basmati Rice

The long-grain “prince of rice” comes from the foothills of the Himalayas. It'll fill your kitchen with a nutty aroma and your mouth with an almost buttery taste.

Tomatoes can be frozen raw or blanched first. Freeze tomatoes by washing them, scoring them, and blanching them in boiling water. Place the tomatoes on a cookie sheet in the freezer until completely frozen—typically a few hours. Then store the flash-frozen tomatoes in freezer bags or air-tight freezer containers.

Freezing tomatoes is the easiest way to keep ripe tomatoes until you're ready to use them. You don't have to peel them first—in fact, the act of freezing them itself makes the tomatoes insanely easy to peel! —and you can freeze as many or as few at a time as you like.

Whole tomatoes tend to crack and collapse when they thaw. To successfully freeze fresh raw tomatoes, you can: Slice tomatoes into at least 1/2-inch slices.

Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.