Ntomatorizo -Greek tomato rice is a comforting dish where simple ingredients come together to create magic. Tender rice is cooked in a fragrant tomato base with onions, garlic, and a hint of lemon zest for brightness. Drizzled with good extra virgin olive oil, it’s the kind of recipe that feels like a warm hug — perfect for a quick weeknight dinner or as a side to your favorite Greek mains.
If you love our Ntomatorizo -Greek tomato rice, you will also love Lemon Herb Risotto, Greek Rice-Pilafi, and Lentils with Rice-Fakorizo!
Why We Love Greek Tomato rice- Ntomatorizo
Here is what you need
- Rice – Here I am using a short-grain rice from Serres, Northern Greece. You may use arborio, carnaroli rice, or any short-grain rice you have available.
- Tomato paste – It intensifies flavor.
- Onions and garlic.
- Sea salt, black pepper, ground cumin, and dried oregano.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Heat the olive oil in a large skillet over low heat and sauté the onions for 5 minutes, until they begin to turn golden.
Step 2: Add the cherry tomatoes, a teaspoon of dried oregano, stir, and cook on medium-high for 15-20 minutes. Stir every two to three minutes.
Add the tomato paste and cook for two minutes, stirring.
Step 3: Add the rice and stir. Cook for two minutes, stirring to cover the rice with the tomato paste and liquids.
Step 4: Pour in four cups of warm water.
Step 5: Add one teaspoon of sugar and stir, cover, and cook on low for 15 minutes. We want the rice to have a little bite, but be cooked.
Step 6: Season with sea salt to taste and plenty of freshly ground pepper, a teaspoon of cumin, and add the herbs. Stir and remove from the heat, place a kitchen towel over the saucepan, and let the rice stand for ten minutes.
Serve in pasta bowls with a generous drizzle of olive oil over each plate, crumbled feta or mizithra cheese, and more herbs on top.
Tips & s
uggestions
- Caramelize the onions. Let them cook low and slow until golden. This deepens the sweetness and adds layers of flavor to the tomato base.
- Finish with fresh herbs. A handful of chopped parsley, dill, or fresh basil just before serving adds freshness and color.
- Make it extra creamy. Stir in a drizzle of olive oil or a knob of butter at the end to give the rice a silky finish.
- Add heat. For a spicy kick, toss in a pinch of red chili flakes while cooking the onions.
FAQ about Ntomatorizo
Yes! Use a cup of grated ripe tomatoes and cook them down with the cherry tomatoes and onions until thickened before adding the rice.
A medium or long-grain rice works best. Arborio makes it creamier, while basmati and jasmine stay fluffy. You may use brown rice, but you might have to cook it longer, according to the package directions. Avoid parboiled rice, as it won’t absorb the tomato flavor as well.
Yes, ntomatorizo reheats beautifully. Store it in the fridge for up to 3 days, and warm it with a splash of water or broth before serving.
Side dishes for Greek tomato rice
- Serve warm with a slice of crusty peasant bread and melty cheese saganaki.
- Add a simple Greek leafy salad with cucumber, olives, and feta for a complete meal.
- Pair with grilled lamb chops, roasted branzino fillets, or briam roasted vegetables.
Storage and reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not ideal, as rice can turn mushy, but you can freeze it for up to 1 month.
- Reheating: Warm gently in a saucepan with a splash of water or broth to loosen it up.
Easy Greek Tomato rice – Ntomatorizo
Equipment
- large skillet
Ingredients
- 2 lb cherry tomatoes or grape tomatoes
- ½ cup extra virgin olive oil
- 1 onion large, diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 2½ cups short grain rice or arborio rice, 500 grams
- 1 teaspoon ground cumin
- 4 tablespoons spearmint leaves minced
- 1 tablespoon lemon zest
- sea salt
- freshly ground pepper
- dried oregano
Instructions
- Wash the cherry tomatoes. Dice the onion and mince the garlic.
- Heat the olive oil in a wide saucepan over low heat and sauté the onions for2-3 minutes, until they begin to turn golden.
- Add the cherry tomatoes, a teaspoon of dried oregano, stir and cook on medium-high for 15-20 minutes. Stir every two to three minutes. Add the tomato paste and cook for two minutes, stirring.
- Add the rice and stir. Cook for two minutes, to cover the rice with the tomato paste and liquids.
- Pour in four cups of warm water. Add one teaspoon of sugar and stir, cover, and cook on low for 15 minutes. You want the rice to be fully cooked but still have a bite and be firm.
- Season with sea salt to taste and plenty of freshly ground pepper, a teaspoon of cumin, and add the herbs. Stir and remove from the heat, place a kitchen towel over the saucepan, and let the rice stand for ten minutes. Serve in pasta bowls with a generous drizzle of olive oil over each one, crumbled feta or mizithra cheese, and more herbs on top.
Notes
- Caramelize the onions – Let them cook low and slow until golden. This deepens the sweetness and adds layers of flavor to the tomato base.
- Finish with fresh herbs – A handful of chopped parsley, dill, or fresh basil just before serving adds freshness and color.
- Make it extra creamy – Stir in a drizzle of olive oil or a knob of butter at the end to give the rice a silky finish.
- Add heat – For a spicy kick, toss in a pinch of red chili flakes while cooking the onions.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not ideal, but can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a saucepan with a splash of water or broth to loosen it up.
Nutrition
