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pomodori col riso alla romana
Roman style tomatoes stuffed with rice

4 ripe, round tomatoes

125 g / 3/4 cup long grain rice

extra virgin olive oil

2 medium potatoes or 1 big potato

sweet basil

salt

hot red pepper or black pepper

stuffed tomatoes

Cut the the tops off the tomatoes and use a spoon to scoop out the flesh capturing all the flesh and all the juice in a bowl.

Use your hands to reduce to a puree as much of the tomato flesh as possible.

Put 6 Tablespoons of the tomato pulp/juice into another bowl, add the rice, salt, whichever pepper you are using, sweet basil torn to bits and olive oil. Let this rest for 45 minutes to 1 hour so the rice can absorb the tomato juice and soften.

Preheat oven to 180C / 350F.

Peel the potatoes and cut into biggish chunks, toss with oil and salt.

Salt the insides of the tomatoes and fill to 3/4 with the rice and tomato mix.

Place the tomatoes on a baking tray lined with tinfoil or parchment paper and place the potatoes around and between

the tomatoes.

Pour the remaining tomato juice and pulp into the tomatoes and over the potatoes. Add more salt and oil if necessary. Put the tops back on the tomatoes and bake for about 1 hour or until the rice and the potatoes are done.

Serve hot, room temperature or even just a few minutes out of the fridge.

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