If there is one dish that embodies the heart and soul of summery Roman cuisine, it’s Pomodori con il Riso (Rice Stuffed Tomatoes). This beautiful, traditional dish has been a beloved staple in Italian households for generations. Whether you enjoy them as a main dish, an antipasto, or a side dish, with its vibrant colors and mouth-watering flavors, Pomodori con il Riso is not just a meal; it’s a celebration of the simplicity and richness of Italian cooking.
In every Italian household, Pomodori con il Riso will taste a little different. Each family adds its own unique touch, making this dish a wonderful reflection of personal and regional variations.
Indeed, one of the most delightful aspects of Pomodori con il Riso is its versatility. Whether you add a pinch more Parmesan, a handful of fresh herbs, or a secret family ingredient, this dish is endlessly adaptable. It’s this flexibility that makes it a cherished recipe across Italy, with each version offering a new taste of tradition and love.
Despite these differences, one thing remains constant: the incredible deliciousness of this stuffed tomato recipe.
Rice Stuffed Tomatoes (Pomodori con il Riso)
Ingredients
- 8 Large Tomatoes
- 160 grams Arborio Rice
- 3-5 tbsp Tomato Passata
- 40 grams Grated Parmisan Cheese
- 1 bunch Basil
- Extra Virgin Olive Oil, Salt and Pepper as needed
- 3 Potatoes
Instructions
- Wash the tomatoes and remove the tops. Scoop out the pulp and set it aside. Sprinkle salt inside the emptied tomatoes and place them upside down to drain.
- Pass the tomato pulp, including the juice, through a food mill into a bowl. Add the tomato passata to the milled tomato pulp.
- In the bowl with the tomato mixture, add the Arborio rice, salt, pepper, grated Parmesan cheese, and plenty of basil. Let the mixture rest for 10 minutes so the rice can absorb the tomato flavors.
- Place the emptied tomatoes in a baking dish with a bit of olive oil. Fill the tomatoes with the rice mixture. Drizzle a little olive oil on top before placing the tomato tops back on.
- Cut the potatoes into cubes, season with salt and olive oil, and arrange them around the tomatoes in the baking dish.
- Bake in the oven at 200°C for 50 minutes. You Pomodori con il Riso are ready!
