Name: How to Make Italian Stuffed Tomatoes - Pomodori Con Riso
Prep time: 20 min
Cook time: 70 min
Ingredients: 6 large and round tomatoes; 12 tbsp arborio rice (or carnaroli or other long grain rice); a handful of fresh basil; 2 mint leaves; a handful of fresh parsley; 2 tsp dried oregano; 2 garlic cloves; 4 tbsp tomato passata; 4 tbsp extra virgin olive oil; salt and pepper (to taste); 900 g potatoes

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Italian stuffed tomatoes with rice are a typical summer dish from Rome and an explosion of mediterranean flavours.

Ripe tomatoes stuffed with a herby and hearty rice mix and baked until tender. The tomatoes are served with potatoes wedges that soak up any leftover rice mixture that is placed on the tray.

It’s a very comforting and delicious meal! It’s naturally vegan and it’s usually served lukewarm or cold.

Tomatoes stuffed with rice are a classic of every Italian family and this dish is personalized by using different ingredients. Some don’t add garlic, some only use basil, some don’t pair it with potatoes. So you can customise it to your liking and based on what you have available

What you need for these Italian stuffed tomatoes with rice

Tomatoes – for this recipe you need large round tomatoes. Ones that are good to be stuffed.

Rice – It needs to be uncooked. Uncooked rice: Here I have used arborio rice but any white rice will work.

Fresh and dry herbs – I like to use a mix of fresh basil, mint, parsley and dry oregano but you stick to only basil, or fewer herbs.

Garlic – I use two garlic cloves, not everyone likes garlic, so you can also leave it out.

Extra Virgin Olive Oil: High quality extra virgin olive oil is essential to this recipe. When we use simple ingredients it’s important to get the highest quality ones.

Potatoes – Any type will work, they are the perfect side to this dish, and they soak up all the flavours.

Tomato Passata – Adds a nice extra tomatoey kick to the filling

Italian Stuffed Tomatoes – Step by step instructions

First wash the tomatoes. With a knife, cut the top off, in order to obtain the caps that we will use later. Using a knife and spoon, empty the tomatoes, collecting the pulp directly into a bowl, being careful not to pierce the bottom. Turn the tomatoes over and let them drain over some kitchen paper.

To the bowl with the tomato pulp, add fresh basil, mint, parsley, dried oregano, tomato passata, olive oil, salt and pepper and blend until smooth.

Now add in the raw rice. The ratio is 2 tbsp per tomato. You will have leftover mixture but it is actually the best part that is spread on the tray and topped with potatoes.

If you can, leave the mixture to rest for 30 minutes/1 hour or even overnight. This will help the rise soak up all the flavours.

Peel the potatoes and cut them into wedges. Season with salt, pepper and olive oil.

Place the tomatoes inside a baking tray lined with baking paper. Fill them with the prepared mixture using a spoon and cover them with their respective caps. With the leftover mixture, add it all around the tomatoes, then add the potatoes on top of it and all around the tomatoes.

Cover with some baking paper and cook them in a preheated oven at 190° for 50 minutes, remove the baking paper and let them cook for another 20 minutes uncovered util golden. You can eat them immediately, but traditionally they are served lukewarm or cold.

How To Store Leftover Italian Stuffed Tomatoes?

Place the leftovers in an airtight container and keep in the fridge for up 4-5 days. Re-heat in a preheated 350F/180C oven or in the microwave.

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