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Italian stuffed tomatoes with rice: pomodori al riso

Italian stuffed tomatoes with rice, “pomodori al riso”, is a traditional recipe from Rome.

Here is the authentic recipe of the Italian rice stuffed tomatoes: they have a a lot of fresh herbs and a hint of parmesan cheese, and they are baked with potatoes.

stuffed tomatoes
stuffed tomatoes with rice

When Romans don’t have time to cook they either order a pizza or go to the nearest rosticceria. A deli takeaway where you’ll usually find pizza, roasted chicken, meats and veggies. And pomodori al riso: Italian stuffed tomatoes with rice roasted with potatoes.

stuffed tomatoes recipe
stuffed tomatoes with rice recipe

Rice is cooked inside the tomatoes, which gives it a delicate aroma and makes it a little crunchy too.

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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

Italian stuffed tomatoes with rice

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

Ingredients

  • 2 redd and round tomatoes
  • 2 small potatoes or 1 medium
  • 1 sprigs parsley
  • 4-5 leaves basil
  • 3 tablespoons extra-virgin olive oil
  • ½ shallot
  • ¼ garlic clove
  • 4 tablespoons short grain rice
  • 2 tablespoons grated parmesan cheese
  • salt

Instructions

  1. Preheat 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.

  3. Using a knife cut off the top of the tomatoes. Scoop out the tomato juices, the seeds and the pulp and transfer them to a medium bowl.

  4. Add 2 tablespoons of olive oil, herbs, onion, garlic, parmesan and a pinch of salt. Add the rice, mix and rest for about 15 minutes.

  5. Sprinkle the inside of the tomatoes with a pinch of salt and fill them with the mixture. Cover them with their tops and place them on a baking sheet - lined with parchment paper -, surrounded by the potatoes.

  6. Bake the tomatoes 45-50 minutes.

Enjoy your pomodori al riso!

Claudia

Holler Box