📋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.
Servings 11 people
Calories 344kcal
Equipment
Ingredients
- 11 fresh tomatoes make sure they are juicy
- 3 cup Carnaroli rice
- 1 cup Parmesan Optional for vegan
- 1 ½ cup Mozzarella, provola or scamorza cheese Optional for vegan
- ½ cup chopped basil leaves
- 1.5 tablespoon salt
- 5 tablespoon extra virgin olive oil
Instructions
Preparing the tomatoes
- Slice the tops off the tomatoes and set them aside—you'll use them as lids later.
- Using a spoon, carefully scoop out the inner pulp and seeds into a mixing bowl; this will be the base of your filling. Be careful not to tear the tomato walls.
- Arrange the hollow tomato shells snugly in a baking dish coated with olive oil.
- Season the insides with a sprinkle of salt and a drizzle of olive oil before you add the filling.
Preparing the filling
- In the bowl with the tomato pulp, roughly chop any large pieces, making sure to discard the tough central core.
- Add the uncooked rice, cheese (diced mozzarella or grated Parmesan), and chopped fresh basil.
- 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
- Fill each tomato with the rice mixture and spread any leftovers in the dish around them.
- Generously drizzle olive oil directly over the rice, the filling inside the tomatoes as well as the rice in the dish.
- 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.
Video
Notes
- Use large juicy tomatoes
- You should use risotto rice Carnaroli or Arborio, basmati rice or sushi rice will not work in this recipe
- 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
- Make sure there is enough tomato juice in the mix as the rice needs to liquid to cook
- Cheese is an option but it helps to make the filling creamier
- Put the tops of the tomatoes back as they keep the steam inside the tomatoes and make the rice moist
Nutrition
Calories: 344kcal | Carbohydrates: 46g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 1197mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 748IU | Vitamin C: 9mg | Calcium: 195mg | Iron: 3mg
