Pomodori Ripieni di Riso is a classic Italian summer recipe that highlights the incredible flavor of ripe, juicy tomatoes. This traditional Roman dish features tomatoes stuffed with seasoned short-grain rice, fresh herbs, garlic, and extra-virgin olive oil before being baked until tender. As the tomatoes roast, they release their sweet juices into the rice, creating a rich, flavorful filling that is both simple and satisfying.
This authentic Italian baked tomatoes recipe is naturally gluten-free and makes an excellent vegetarian entrée, side dish, or light lunch. Roasted potato wedges are often baked alongside the tomatoes, soaking up the savory tomato juices for a delicious traditional accompaniment. Whether served warm from the oven or at room temperature the next day, Pomodori Ripieni di Riso is a timeless Mediterranean recipe that celebrates the flavors of fresh summer produce.
Prep Time
20 minutes
Rest Time
30 minutes
Cook Time
55 minutes
Total Time
1 hour 45 minutes
Yield
6 to 8 servings
6 to 8 medium ripe tomatoes, preferably vine-ripened or Roma
½ cup Arborio or Carnaroli rice
2 cloves garlic, minced
¼ cup extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh parsley, finely chopped
6 to 8 fresh basil leaves, torn
Salt, to taste
Freshly ground black pepper, to taste
2 medium potatoes, peeled and cut into wedges (optional)
Step 1: Prepare the Tomatoes
Cut the tops off each tomato and reserve them to use as lids. Carefully scoop out the pulp and seeds into a bowl, making sure not to pierce the tomato walls. Sprinkle the inside of each tomato lightly with salt, then place them upside down on a wire rack or paper towels. Let the tomatoes drain for 15 to 20 minutes.
Step 2: Make the Rice Filling
Finely chop the reserved tomato pulp and place it in a mixing bowl. Add the uncooked Arborio or Carnaroli rice, minced garlic, chopped parsley, torn basil, olive oil, salt, and black pepper. Stir until everything is thoroughly combined. The filling should be loose and very moist, which allows the rice to cook properly during baking.
Step 3: Rest the Filling
Allow the rice mixture to rest for 20 to 30 minutes. During this time, the rice begins absorbing the tomato juices, which helps create a tender, flavorful filling.
Step 4: Fill the Tomatoes
Preheat the oven to 400°F.
Arrange the drained tomatoes upright in a baking dish. Spoon the rice mixture into each tomato, filling them about three-quarters full to allow room for the rice to expand while baking. Place the reserved tomato tops back onto each tomato.
Step 5: Prepare the Potatoes
If using potatoes, toss the wedges with a drizzle of olive oil and a pinch of salt. Scatter them around the tomatoes in the baking dish so they can roast in the flavorful tomato juices.
Step 6: Bake the Stuffed Tomatoes
Drizzle the tomatoes and potatoes generously with additional olive oil. Bake uncovered for 50 to 60 minutes, or until the tomatoes are tender, the rice is fully cooked, and the potatoes are golden brown.
Step 7: Rest and Serve
Remove the baking dish from the oven and allow the tomatoes to rest for about 10 minutes before serving. They are delicious served warm, slightly cooled, or at room temperature.
Short-grain rice such as Arborio or Carnaroli is essential for this authentic Italian stuffed tomatoes recipe because it absorbs the tomato juices while remaining tender and creamy.
The filling should be very moist before baking. If it appears dry, stir in a little extra reserved tomato juice or a drizzle of olive oil before filling the tomatoes.
Roasted potatoes are a traditional addition and become incredibly flavorful as they absorb the juices released by the tomatoes during baking.
These baked tomatoes often taste even better the following day after the flavors have had time to develop, making them an excellent make-ahead dish for entertaining or meal preparation.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled, at room temperature, or gently reheated.
