Greek Tomato Rice (Ntomatorizo) Vegan, Gluten & Dairy-Free

Ingredients

• A good splasholive oil
• 1 smallonion, minced
• 2 clovesgarlic, minced
• 5–6 piecesallspice
• 5–6 piecescloves
• 2 smallbay leaves
• 2 heaped tablespoonsdouble-concentrated tomato paste
• 1 smallripe tomato, grated
• ½ teaspoonsugar
• 1,200 mlwater or vegetable stock
• To tastesalt
• To tastepepper
• 300 g (10.6 oz)long-grain parboiled rice

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (392°F).

2. 2

   Heat the oil

   Warm a good splash of olive oil in a medium-sized cooking pot.

3. 3

   Soften the onion

   Add the minced onion and garlic and cook until softened.

4. 4

   Add the tomatoes

   Stir in the allspice, cloves, bay leaves, tomato paste and grated tomato.

5. 5

   Cook the mixture

   Cook for 1–2 minutes, stirring constantly.

6. 6

   Simmer the sauce

   Pour in the water or vegetable stock and add the sugar. Season with salt and pepper, cook for 5 minutes more, then turn off the heat.

7. 7

   Assemble the dish

   Put the rice in a baking dish about 33 × 22 cm (13 × 9 inches) and pour the tomato sauce over it.

8. 8

   Bake until tender

   Bake for about 30 minutes, stirring the rice every now and then, until it is cooked and has absorbed all the water. Depending on your oven, it may need 5 minutes more or less; taste the rice and add a little more water if needed.

What is ntomatorizo?

Ntomatorizo is a Greek tomato rice dish, with rice cooked in a savoury tomato-based sauce. It is often served as a side, but can also be made into a quick main by adding another ingredient before baking.

This oven-baked version builds flavour in a pot first, then lets the rice absorb the seasoned liquid in the oven. Parboiled long-grain rice helps the grains stay distinct as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 6g protein, 64g carbs, 8g fat.

Most of the carbohydrates come from the rice, while olive oil contributes most of the fat. The rice provides some protein, and the recipe's stated nutrition per serving is 346 kcal, with 6 g protein, 64 g carbohydrates and 8 g fat. Balance the plate with a generous serving of vegetables or a protein-rich side such as beans.

Build the tomato base

Aromatics: soften the onion and garlic in olive oil before adding the tomato ingredients. This gives them time to mellow rather than leaving a raw, sharp taste.

Tomato: double-concentrated paste supplies a deep savoury base, while grated fresh tomato brings extra moisture and a fresher note. Stir constantly during the short cooking stage so the paste does not catch.

Let the spices infuse

Whole spices: allspice, cloves and bay leaves flavour the liquid as it simmers and bakes. They are potent, so keep them whole and remove them before serving if you prefer not to bite into one.

Liquid: water keeps the dish simple, while vegetable stock adds savouriness. Whichever you use, season the sauce before it meets the rice.

Check the rice as it bakes

Stirring: give the rice an occasional stir during baking so it cooks more evenly and does not settle in a dense layer. Avoid stirring constantly, as the dish needs time for the liquid to absorb.

Doneness: the rice should be tender and the liquid absorbed. Ovens and baking dishes vary, so taste near the end and allow around 5 minutes more or less than the stated baking time; add a little water if the rice is still firm and the dish looks dry.

Serve it as a side or main

As a side, pair the rice with roasted vegetables, beans or a simple salad. Its tomato and spice flavours also work alongside grilled or baked dishes.

For a more substantial meal, add a favourite ingredient to the rice and sauce before baking, making sure it suits the cooking time and is prepared safely.

Recipe notes & tips

• Use a baking dish close to 33 × 22 cm so the rice cooks in a relatively even layer.
• Grate the tomato just before cooking to keep its juices with the pulp.
• Stir the tomato paste constantly during its 1–2 minutes of cooking to prevent it sticking.
• Taste the rice towards the end of baking rather than relying on the timer alone.
• Fish out the whole cloves, allspice and bay leaves before serving if you want an uninterrupted spoonful.

Variations

• Use vegetable stock: choose it instead of water for a more savoury base.
• Add vegetables: mix in a favourite suitable ingredient before baking.
• Add beans: stir cooked beans through the rice for a more filling version.
• Adjust the spices: use fewer whole cloves for a gentler spice flavour.
• Finish with herbs: scatter chopped fresh herbs over the rice just before serving.

Common mistakes to avoid

• Skipping the occasional stir: rice can cook unevenly; stir it every now and then while it bakes.
• Relying only on the timer: ovens vary; taste the rice and adjust the baking time by about 5 minutes either way.
• Leaving firm rice in a dry dish: add a little more water and continue baking until tender.
• Cooking the tomato paste unattended: it can catch; stir constantly during the 1–2 minute cooking stage.
• Serving without checking for whole spices: remove the cloves, allspice and bay leaves if desired.

How to store

Cool leftovers promptly and keep them covered in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if the rice has dried out; stir during reheating for more even warming.

Frequently asked questions