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.
Unlock the Flavors of Italy—One Recipe at a Time!
Ready to explore Italy through its flavors, stories, and traditions? The Simposio Travel Cookbook series blends authentic recipes with rich cultural and travel insights, bringing the essence of each city—Naples, Turin, Rome, and beyond—into your kitchen. Start your journey today—get your copy now!
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
-
Preheat the oven to 200°C - 390°F.
-
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.
-
Peel and finely chop the onion and the garlic clove.
-
Using a knife, cut off the top of the tomatoes - leave the stems on.
-
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.
-
Sprinkle the inside of the tomatoes with a pinch of salt and fill them with the rice mixture.
-
Cover them with their tops and place them on a baking sheet - lined with parchment paper -, surrounded by the potatoes.
-
Bake the tomatoes 45-50 minutes.
-
Serve Pomodori Al Riso hot or at room temperature.
Enjoy your Pomodori Al Riso!
Claudia