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.
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.
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.
Italian stuffed tomatoes with rice
- 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
Preheat 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.
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.
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.
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.
Bake the tomatoes 45-50 minutes.
Enjoy your pomodori al riso!