Easy Greek Tomato rice - Ntomatorizo
Authentic Ntomatorizo-Greek tomato rice is simple, comforting, and full of Mediterranean flavor. Perfect with cheese saganaki, bread, or as a side to Greek mains.
Servings 4
Calories 567kcal
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
Pro Tips for the Best Ntomatorizo
- 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
Calories: 567kcal | Carbohydrates: 115g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 93mg | Potassium: 760mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1451IU | Vitamin C: 60mg | Calcium: 61mg | Iron: 8mg