Roman rice-stuffed tomatoes, Pomodori Al Riso, is an easy, nourishing, and traditional recipe from Rome.
In this post, you’ll find the authentic recipe: tomatoes are stuffed with rice, previously seasoned with olive oil, herbs, and a hint of parmesan cheese, then baked with diced potatoes. The result is a delicious, tasty recipe, a concentration of Italian summer flavors and aromas.
What are Roman rice-stuffed tomatoes and how to make them
Roman rice-stuffed tomatoes are a classic summer recipe from Rome. Easy to prepare and baked with diced potatoes to make it a one-plate meal.
Rice is seasoned with olive oil, onion, garlic, herbs, and parmesan and then cooked inside the tomatoes. This gives it a delicate aroma and makes it a little crunchy too.
HOW ROMANS EAT POMODORI AL RISO
In Rome, we love rice-stuffed tomatoes in the Summer, savoring them both hot or at room temperature.
But I must confess quite often we don’t cook Pomodori Al Riso, but pass by the nearest Rosticceria. A deli takeaway where you’ll also find pizza, roasted chicken, meats, and veggies to go. Anyway, as good as a Rosticceria can be, nothing compares with the homemade Roman rice-stuffed tomatoes.
the last cookbooks
VENICE
The city of Opulence.
FLORENCE
The city of Renaissance.
MATERA
The city of Sassi.
This is the authentic rice stuffed tomatoes recipe: you’ll get Pomodori Al Riso quite similar (but tastier) than the Rosticceria-bought ones.
Pomodori Al Riso: Rome's rice stuffed tomatoes
Ingredients
- 2 red and round salad tomatoes
- 2 small potatoes or 1 medium
- 1 sprig parsley
- 4-5 basil leaves
- 3 tablespoons extra-virgin olive oil
- 1/2 shallot
- 1/2 garlic clove
- 4 tablespoons short grain rice
- 2 tablespoons parmesan cheese grated
- salt
Instructions
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Preheat the oven to 200°C - 390°F.
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Peel and thinly dice the potatoes. Season them with a teaspoon of olive oil and a pinch or two of salt, and set them aside.
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Peel and finely chop the onion and the garlic clove.
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Using a knife, cut off the top of the tomatoes - leave the stems on.
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Scoop out the tomato juices, the seeds and the pulp and transfer them to a medium bowl. Add 2 tablespoons of olive oil, the herbs, onion, garlic, and parmesan, and a pinch of salt to the bowl. Mix and rest for about 15 minutes.
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Sprinkle the inside of the tomatoes with a pinch of salt and fill them with the rice mixture.
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Cover them with their tops and place them on a baking sheet - lined with parchment paper -, surrounded by the potatoes.
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Bake the tomatoes 45-50 minutes.
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Serve Pomodori Al Riso hot or at room temperature.
Enjoy your Pomodori Al Riso!
Claudia