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Rice & Burst Tomato Sauce… Obvious similarities to risotto but it was a bit less rich if that makes sense and just SO flavorful. The mascarpone and the crushed red peppers just works so well with this, you have to try it! I topped it with basil leaves, and it adds that extra touch, but if you know me, you know that I don’t ever put something in a dish that isn’t meant to be eaten. If it’s there, it’s meant to add to the experience of the dish.

Why You’ll Love Rice & Burst Tomato Sauce

The flavor of this is EPIC. Like I mentioned, this is very similar to risotto. Call me crazy, but seeing the tomatoes burst is extremely satisfying to me. The crushed red peppers add that spicy taste and it’s sooo good! Of course you can always opt out of the crushed red peppers if you don’t like the spicy taste. The mascarpone adds that creamy touch and it just comes together so nicely.


As for substitutions, you can always use your favorite kind of rice. I used jasmine but you can use long grain, basmati or any other rice of your choice!

Rice & Burst Tomato Sauce

Rice & Burst Tomato Sauce

By Nadia Aidi
Rice & Burst Tomato Sauce…obvious similarities to risotto but it was a bit less rich if that makes sense and just SO flavorful.


  • 1 1/2 cherry tomatoes, I used regular and sungold
  • 1 cup rice of choice
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • Seasoned salt to taste
  • 1/4 cup parmigiano reggiano, more for topping
  • 1 lemon, zest
  • 3 tbsp fresh parsley
  • 2 tbsp unsalted butter
  • Fresh basil
  • Mascarpone to taste
  • Crushed red peppers to taste
  • Fresh basil
  • Black pepper to taste
  • Olive oil


  • Poke a hole in the tomatoes
  • Sautee the shallots and garlic on medium with a bit of olive oil until translucent, about 5 minutes
  • Add in tomatoes and cook on medium until they burst, about 8-10 min. Mash them with the back of the spoon. Add in tomato paste, seasoned salt and simmer for 5 minutes
  • Wash your rice
  • Bring plenty of water to a boil and salt it plenty, like you would pasta water
  • Add in your rice and cook until al dente
  • Transfer rice to the tomato sauce pan with rice water, about a cup. Let it all meld together for 2-3 minutes
  • Add in parmigiano, lemon zest, parsley and butter. Mix real well off heat
  • Serve it with mascarpone, olive oil, basil, chives, crushed red peppers and black pepper

Nutrition information is automatically calculated, so should only be used as an approximation.

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