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Roman Rice-Stuffed Tomatoes (Pomodori al Riso)

The Authentic Recipe from Rome

Roman rice-stuffed tomatoes, or Pomodori al Riso, are an easy, nourishing, and traditional recipe from Rome.
This is a classic summer dish—simple to make, full of flavor, and deeply tied to Roman family kitchens.

In this post, you’ll find the authentic Pomodori al Riso recipe: ripe tomatoes are filled with seasoned rice—olive oil, fresh herbs, a hint of parmesan cheese—and baked alongside diced potatoes until golden and aromatic.
It’s Italian comfort food at its finest—a true taste of Roman summer.

stuffed tomatoes
stuffed tomatoes with rice

What Are Roman Rice-Stuffed Tomatoes?.

Pomodori al Riso are a classic summer Roman favorite. Easy to prepare, yet full of tradition, the rice-stuffed tomatoes are 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

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.

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 with rice recipe

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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

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

  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!

Claudia