Food Tours Rome – Local Aromas

Roman Rice-Stuffed Tomatoes Recipe

  • Home
  • All
  • Roman Rice-Stuffed Tomatoes Recipe
  • Home
  • Roman Rice-Stuffed Tomatoes Recipe

Pomodori con il Riso: A Classic Italian Summer Dish

Rice-stuffed tomatoes, or Pomodori con il Riso, are a classic Roman summer recipe. Though rarely found on restaurant menus, they are a beloved homemade dish, perfect for a fresh lunch or picnic. This recipe makes the most of Rome’s summer tomato bounty, using them to hold a herby rice stuffing before baking them on a bed of potatoes to soak up the delicious juices.

While the recipe requires some time (letting the rice rest in the liquid before baking ensures maximum flavor), it is simple to prepare and can be made in advance. In fact, this dish is usually enjoyed at room temperature.

This recipe comes from one of our favorite traditional Italian cookbooks, Il Talismano della Felicità.

Pomodori con il Riso – Baked Rice-Stuffed Tomatoes

Serves 6

Ingredients

  • 12 tomatoes
  • Salt
  • Pepper
  • Sugar
  • 300g (10.6 oz) rice
  • Extra virgin olive oil
  • Chopped parsley
  • Chopped basil
  • Garlic cloves
  • 2-3 large potatoes, unpeeled

Instructions

  1. Prepare the Tomatoes:
    • Wash the tomatoes and carefully cut off the tops, about 1 cm from the top, setting the tops aside.
    • Use a spoon to scoop out the tomato flesh and seeds into a large bowl.
  2. Season the Filling:
    • Season the tomato pulp in the bowl with salt, pepper, a pinch of sugar, chopped parsley, chopped basil, and garlic cloves (which you can remove later). Add a drizzle of olive oil.
    • Coarsely chop and mix the ingredients, then stir in the uncooked rice. Let the mixture rest for 30-45 minutes.
  3. Stuff the Tomatoes:
    • Place the empty tomatoes into a large baking dish greased with olive oil.
    • Spoon the rice mixture into each tomato, leaving about 1 cm of space at the top for the filling to expand. Put the tops back on the tomatoes.
  4. Add the Potatoes:
    • Cut the potatoes into wedges and fit them around the stuffed tomatoes in the baking dish.
    • Drizzle a little extra virgin olive oil over the tomatoes and potatoes. Add extra herbs if desired.
  5. Bake:
    • Preheat the oven to 180°C (356°F).
    • Bake for about 1 hour, or until the rice is al dente and the potatoes are turning golden.

Join Our Community

For more authentic and traditional Italian experiences, join our Community Casa Local Aromas and immerse yourself in the true essence of Italy.

Subscribe to our YouTube Channel and check out our food and wine tours and cooking classes in Rome, Florence, and Venice!