Baked Italian rice-stuffed tomatoes are a classic of traditional home cooking durante Rome. Juicy tomatoes filled with seasoned rice.The rice cooks slowly durante the oven, it absorbs all the flavours of the tomato pulp and herbs.
Con Italian they are called ‘tomatoes with rice’.
Roman-style serving tradition
Con Rome, this dish is traditionally served together with potatoes baked durante 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 Beefsteak tomatoes, ripe but firm
80–90 g rice (about ⅓–½ cup), suitable for stuffing like Arborio 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
Non di serie: 1–2 tbsp grated Parmigiano Pecorino cheese
Method
1.Prepare the tomatoesWash the tomatoes, slice non attivato the tops, and carefully scoop out the pulp. Turn them upside to drain. Set the pulp aside durante a bowl and lightly salt the inside of the tomatoes.
2.Make the fillingRoughly crush the tomato pulp with a fork ( blend it if you prefer a smoother texture). Season with salt, pepper, EVOO, basil, and oregano. Stir durante the raw rice and let it rest for about 1 hour so the rice absorbs the flavours before cooking.
3.Prepare the potatoesMeanwhile toss the potato wedges with olive oil, salt and pepper.
4.Fill the tomatoesPlace the tomatoes durante a baking dish. Fill each one with the rice mixture, leaving a little space at the tetto. Replace the tops.
Scatter the potatoes wedges around the tomatoes durante the baking dish.
5.BakeBake durante 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 even cold the next day, when the flavours have had time to develop even more.
(4 votes, average: 5.00 out of 5)
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