One-Step Italian Stuffed Tomatoes With Rice (Pomodori di Riso)

As an Italian who grew up in Rome, this is my family recipe for Roman stuffed tomatoes with rice, Pomodori di Riso. The method we always used is simple and creates a superior texture. Using uncooked risotto rice, this method is not only easier but also allows the grains to absorb the fresh tomato juices as they bake, creating a rich, gooey, cheesy filling topped with a perfectly crisp crust. They can be prepared ahead of time and baked just before dinner, perfect for a Summer dinner party.

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• Ingredients
• Step-by-step instructions with images
• Top tips
• Substitution
• Recipes you might also like
• 📋Italian Stuffed Tomatoes With Rice (Pomodori di Riso)

In Rome, Pomodori di Riso are a summer institution, as iconic as supplì and found in every good rosticceria.

But the very best version has always been the one made at home.

My mom would have a tray waiting for us when we'd come back from the beach, ready to be eaten anytime.

This truly authentic Roman method holds a crucial secret: the rice is never precooked.

 While many recipes add the unnecessary step of precooking the rice, they miss the point entirely.

The exceptional flavor of this dish comes from the uncooked rice slowly absorbing the fresh, vibrant juices of the tomatoes as it bakes.

This is why choosing the right starchy risotto rice (like Carnaroli) and juicy, in-season tomatoes is so important.

The beauty of this recipe is its "all-in-one" simplicity, as everything cooks together in the oven.

It's also incredibly versatile.

Serve it warm as a primo piatto (first course) or at room temperature as a side dish.

You can customize the filling with your favorite herbs and cheeses.

It is naturally gluten-free and can easily be adapted to be dairy-free, vegetarian, or even a complete main course by adding quality tuna or chopped ham.

So here are more options for rice dishes you can prepare in advance and cook in the oven: Baked Rice Pilaf, Vegetarian Rice Timbale with Grilled Eggplants Recipe

Ingredients

Choosing the right rice and tomatoes

The success of this dish depends entirely on the synergy between two key ingredients:

• The Tomatoes: Select large, juicy, round tomatoes. They serve a dual purpose: their sturdy walls act as the cooking vessel, and their abundant juice is the sole liquid that cooks the rice, infusing it with intense flavor. This is why you don't need to add any other liquid to the recipe.

• The Rice: You must use a high-starch risotto rice like Carnaroli or Arborio. As it bakes in the oven, its starch creates a creamy texture while the grain itself stays firm, which is essential for the final creamy-yet-crunchy result. Other types of rice will either turn to mush or remain hard.

If you find your main tomatoes are not very juicy, do not add canned tomato sauce, as this would compromise the fresh flavor.

Instead, add the pulp of a few extra peeled tomatoes (San Marzano or Roma varieties are perfect). 

Pro Tip: To peel them easily, cover them with boiling water for 60 seconds and the skins will slide right off.

Ingredients for the filling

Each ingredient in the filling is chosen for a specific purpose. Understanding this will allow you to customize the recipe with confidence.

• Risotto Rice (Carnaroli or Arborio): This is the structural and textural heart of the dish. Its high starch content creates the creamy sauce as it bakes with the tomato juices. Carnaroli is prized for holding its shape best, but Arborio is an excellent and widely available substitute.
• Cheese: This adds savory depth, saltiness, and a luscious, creamy texture that binds the filling. The cheese will make the rice creamier, mantecato-like in the risotto. For a classic melt, use diced mozzarella, Provola or scamorza. (in the video I used smoked scamorza). For a sharper, saltier flavor, use grated Parmigiano Reggiano or Pecorino Romano. A combination would also work.
• Fresh Herbs: These provide the fresh, aromatic soul of the dish, cutting through the richness of the cheese and rice. Fresh basil is the classic choice, but feel free to experiment with fresh oregano, a handful of chopped parsley, or even a hint of mint for a different profile. In Italy, we would only focus on one type of herb; never mix more than one.
• Extra Virgin Olive Oil: More than just a cooking medium, a good olive oil adds fruity, peppery flavor that coats every grain and helps the top become golden and crisp.
• Optional Additions for a Main Dish: To transform this dish from a first course or side into a complete meal (piatto unico), add high-quality oil-packed tuna, flaked into the mix, or finely diced cooked ham (prosciutto cotto) for a classic savory addition.
• Optional: chilli flakes for a spicy alternative

Measurements are in the recipe card.

Step-by-step instructions with images

Preparing the tomatoes

Be careful not to tear the tomato walls.

Preparing the filling

Season generously with salt and olive oil, then stir everything together until the mixture is thoroughly combined and every grain of rice is coated.

Assembling and Baking

Place the tomato tops back on and bake at 180°C (350°F) for 45 minutes, until the rice is cooked through and has formed a golden, crisp top.

Top tips

• Choose Juicy Tomatoes: Your tomatoes provide all the liquid the rice needs to cook. Large, ripe, summer tomatoes are best. If they aren't juicy enough, add the pulp from extra fresh tomatoes (like Roma), never water or sauce.
• Use Risotto Rice Only: Carnaroli or Arborio are essential. Their high starch content is what makes the filling creamy. Other rice varieties will fail to create the right texture.
• Keep the Lids: The tomato tops are crucial. They trap steam as the dish bakes, keeping the rice moist and helping it cook through perfectly.
• Don't Skip the Cheese (Unless Necessary): Cheese is optional, but it's the key to making the filling extra creamy and flavorful.

Substitution

You can substitute the rice with a mix of 3 grains rice, spelt and barley or use quinoa instead but you will have to adjust the cooking time

Serving Suggestions

Pomodori di Riso are a host's best friend. Here are the best ways to serve them:

• Warm or at Room Temperature: They are delicious fresh from the oven, but are traditionally served at room temperature. This makes them the perfect make-ahead dish-bake them hours in advance and serve without any last-minute fuss.
• As a Versatile Course:
  • Primo Piatto: Serve as a first course instead of pasta.
  • Contorno: Offer as a side dish with grilled chicken, fish, or sausages.
  • Piatto Unico: A complete main course on its own, especially with the addition of tuna or ham.
• Perfect for Any Occasion: Their make-ahead nature and serving flexibility make them ideal for summer dinner parties, buffets, picnics, and even a sophisticated packed lunch.

For more recipes with stuffed vegetables, you can check the recipes below.

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