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.

stuffed tomatoes
stuffed tomatoes with rice

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.

stuffed tomatoes recipe
stuffed tomatoes with rice recipe


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


The city of Opulence.


The city of Renaissance.


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.

stuffed tomatoes Italian recipe
stuffed tomatoes with rice recipe from Rome

Pomodori Al Riso: Rome's rice stuffed tomatoes

Course Main Course
Cuisine Italian
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 2
Author Claudia Rinaldi | Gourmet Project


  • 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


  1. Preheat the oven to 200°C - 390°F.

  2. 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.

  3. Peel and finely chop the onion and the garlic clove.

  4. Using a knife, cut off the top of the tomatoes - leave the stems on.

  5. 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.

  6. Sprinkle the inside of the tomatoes with a pinch of salt and fill them with the rice mixture.

  7. Cover them with their tops and place them on a baking sheet - lined with parchment paper -, surrounded by the potatoes.

  8. Bake the tomatoes 45-50 minutes.

  9. Serve Pomodori Al Riso hot or at room temperature.

Enjoy your Pomodori Al Riso!