Baked Italian rice-stuffed tomatoes are a classic of traditional home cooking in Rome. Juicy tomatoes filled with seasoned rice.
The rice cooks slowly in the oven, it absorbs all the flavours of the tomato pulp and herbs.

In Italian they are called ‘pomodori al riso’.

Roman-style serving tradition

In Rome, this dish is traditionally served together with potatoes baked in the same pan.
The potatoes are not just a side dish but an essential part of this roman popular dish as they roast alongside the tomatoes, soaking up olive oil and tomato juices, becoming soft inside with crispy edges.

Serves 2, Prep time: 20 minutes, Resting time (for the rice): 1 hour, Cooking time: approx. 50 minutes

Note: I used 5 smaller tomatoes for  2 people. For 4 servings, use larger tomatoes and double the quantity.

  • 5 large Heirloom ribbed tomatoes or Beefsteak tomatoes, ripe but firm
  • 80–90 g rice (about ⅓–½ cup), suitable for stuffing like Arborio or similar short
  • 2–3 medium potatoes, peeled and cut into wedges
  • Pulp from the hollowed tomatoes
  • 2–3 tbsp (30–45 ml) extra virgin olive oil – EVOO
  • Salt and black pepper, to taste
  • A small handful of fresh basil leaves
  • ½–1 tsp dried oregano
  • Optional: 1–2 tbsp grated Parmigiano or Pecorino cheese

Method 

1.Prepare the tomatoes
Wash the tomatoes, slice off the tops, and carefully scoop out the pulp. Turn them upside down to drain. Set the pulp aside in a bowl and lightly salt the inside of the tomatoes.

2.Make the filling
Roughly crush the tomato pulp with a fork (or blend it if you prefer a smoother texture). Season with salt, pepper, EVOO, basil, and oregano. Stir in the raw rice and let it rest for about 1 hour so the rice absorbs the flavours before cooking.

3.Prepare the potatoes
Meanwhile toss the potato wedges with olive oil, salt and pepper.

4.Fill the tomatoes
Place the tomatoes in a baking dish. Fill each one with the rice mixture, leaving a little space at the top. Replace the tops.

Scatter the potatoes wedges around the tomatoes in the baking dish.

5.Bake
Bake in a static oven at 180°C (350°F) Gas 4 for 30 minutes. Then switch to fan mode, lowering slightly to about 170°C (340°F),  Gas 3, and bake for another 20 minutes.
Halfway through cooking, turn the potatoes for even browning.

6.🍅 Final note

Once baked, the rice-stuffed tomatoes should be left to rest for a few minutes before serving. This step is important, as they are very soft straight out of the oven and need a short cooling time to set slightly without falling apart.

These baked tomatoes are perfect served at room temperature or even cold the next day, when the flavours have had time to develop even more.

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