Pomodori con Riso (Stuffed Tomatoes with Rice) is a classic Roman summer dish that’s simple, delicious and perfect for a budget-friendly meal. Here’s the recipe:
Ingredients (Serves 4):
8 large, ripe tomatoes
1 cup Arborio rice (or any short-grain rice)
2 garlic cloves, minced
Fresh basil leaves (a handful), chopped
¼ cup extra virgin olive oil
1 small potato, peeled and cut into thin wedges
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese (optional)
Water (about 1 cup)
Instructions:
Prepare the Tomatoes:
Cut off the top of each tomato (keep the tops as lids) and scoop out the pulp and seeds using a spoon. Be careful not to damage the outer shell. Save the tomato pulp in a bowl.
Lightly salt the inside of the tomatoes and set them upside down on a tray to drain excess water.
Make the Rice Filling:
Roughly chop the tomato pulp and add it to a mixing bowl.
Add the minced garlic, chopped basil, salt, pepper, and olive oil to the tomato pulp.
Stir in the rice, making sure it’s fully mixed with the tomato pulp. The rice will absorb some of the liquid from the pulp. Let it sit for about 30 minutes to an hour, so the rice starts soaking up the flavors.
If using Parmesan, add it to the rice mixture.
Stuff the Tomatoes:
Turn the tomatoes right-side up and fill them with the rice mixture, leaving about ¼ inch of space at the top, as the rice will expand during cooking.
Place the tops back on the tomatoes like lids.
Arrange the Dish:
Preheat the oven to 375°F (190°C).
In a baking dish, arrange the potato wedges around the stuffed tomatoes. Drizzle everything with a bit of olive oil and lightly salt the potatoes.
Add about a cup of water to the dish (enough to cover the bottom but not too much, as the tomatoes will release liquid while cooking).
Bake:
Bake in the preheated oven for about 45–50 minutes, or until the rice is cooked through, and the potatoes are golden and tender. You may need to cover the tomatoes with aluminum foil if they start browning too quickly.
Serve:
Let the tomatoes cool for about 10 minutes before serving. Pomodori con riso can be served warm or at room temperature.
This dish pairs well with a simple green salad or crusty bread. Enjoy your taste of Roman summer!
