Pomodori col riso (Rice-stuffed tomatoes)

    1 hour 25 min

    Commonly seen in Rome, this dish of baked tomatoes that are stuffed with rice are best made in the summer when tomatoes are so abundant and most flavourful. Typically cooked with thin slices of roast potatoes so I've included that option in this recipe.

    1 person made this

    Serves: 4 

    • 8 large ripe tomatoes
    • 200g Arborio or risotto rice
    • 1 sprig fresh parsley, finely chopped
    • 1 sprig fresh thyme, finely chopped
    • a few leaves basil, finely chopped
    • 1 small clove garlic, minced
    • salt and pepper, to taste
    • 5 tablespoons extra virgin olive oil, divided or as needed
    • 1kg potatoes, peeled and cut in thin wedges lengthwise
    • 1 teaspoon oregano

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Slice the tomato horizontally, about 1/2cm from the top and reserve the tops. Scoop out the flesh carefully and reserve, without damaging the tomato shell. Turn the empty tomatoes upside down in a colander.
    3. Remove the seeds and chop the tomato flesh. Transfer into a bowl; add rice, parsley, thyme, basil, garlic, salt, pepper and 1 tablespoon of oil. Stuff the tomatoes with this mixture, about 1 heaped tablespoon each and close the tomatoes with the tops.
    4. Place the potato wedges in a bowl with salt, pepper, 2 tablespoons oil and oregano.
    5. Grease a large baking tray with the remaining 2 tablespoons of oil. Arrange the tomatoes close to each other in the middle, drizzle with more oil and season with salt. Arrange the potatoes around the tomatoes.
    6. Bake in preheated oven for about 1 hour. Serve hot or at room temperature.


    If you have time, fill the tomatoes and let stand for at least 30 minutes before baking. They will absorb more flavour this way.

    See it on my blog

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