Roman rice-stuffed tomatoes, or pomodori al riso, are a classic summer dish from Rome: simple, nourishing, and deeply connected to Roman family kitchens.
Ripe tomatoes are filled with rice seasoned with olive oil, fresh herbs, onion, garlic, and grated Parmigiano Reggiano, then baked alongside potatoes until golden and aromatic.
They are an entire meal in themselves and a true taste of Roman summer.
What Are Pomodori al Riso?
Pomodori al riso are one of Rome’s favourite summer dishes.
The rice cooks directly inside the tomatoes, absorbing their juices and the aromas of olive oil, garlic, onion, basil, and parsley. The top becomes slightly crisp, while the rice underneath remains soft and flavourful.
The tomatoes are traditionally baked with potatoes, transforming a few simple ingredients into a complete one-dish meal.
How Romans Eat Pomodori al Riso
In Rome, we love rice-stuffed tomatoes in summer, served either hot or at room temperature.
But I must confess that quite often we don’t cook pomodori al riso ourselves. Instead, we stop at the nearest rosticceria: an Italian takeaway where you’ll also find pizza, roasted chicken, meat, vegetables, and many other ready-made dishes.
Still, as good as a rosticceria can be, nothing compares with homemade Roman rice-stuffed tomatoes.
This recipe will give you pomodori al riso similar to those you might find in a Roman rosticceria—only tastier.
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! And if you are looking for more Romanity, both in your kitchen and in your most intimate soul, take a look at my Simposio books dedicated to Rome: Rome and Papal Rome.
Claudia