Pomodori al Riso, or Romany style stuffed tomatoes with rice, is one of the most popular summer street foods in Rome. It is served at room temperature or chilled.
Each family has their own version, some using Roman mint or oregano, but I like just basil. The only wrong way to ask this if you ask a Roman is not to use raw rice.
If this is your first time making this dish I would caution it is a bit tricky the first few times making it. The rule is 1-2 tablespoons of rice per tomato. However, not all tomatoes are the same size and this can get you in trouble. The dish is very easy to overcook and fill as well as underfill and undercook. If using the arborio rice the right quantity is 7 tbsp rice to 1 cup of tomato liquid. If you don’t have quite enough tomato liquid you can add some water.
Another complexity of this dish is making sure the potatoes are down when the rice and tomatoes are. To achieve this, you need to cut thin wedges, or even cubes.
If I haven’t scared you off from making these tomatoes, I hope you give them a try! They truly are the flavor of summer in Rome!
Pomodori al Riso
Description
Slow baked ripe tomatoes filled rice, tomato juice and basil overtop of wedge potatoes.
Ingredients
Instructions
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Hollow the tomatoes
Start by cutting the tops off the tomatoes and set aside. Remove the core and toss. Hollow out the rest of the tomato with a knife and spoon. Being cautious not to pierce the tomato or get it too thin. It still needs to hold its shape. Lightly salt the inside then cover and place in the fridge until ready to use.
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Prepare the Tomato sauce
Using a fork to smash the tomato guts into a liquid. Remove and large chunks. Add salt, basil leaves and rice. Mix and set in the fridge for at least 30 minute but up to a couple hours. This will help the rice absorb some of the liquid and cook more evenly.
This is traditional done with a food mill but I find this method to be easier and less mess. Do not use an immersion blender or food processor as that will blend the seeds, making it bitter. See notes in description on quantities of rice. -
Prepare the potatoes
Cut the potatoes into thin wedges then place in a bowl of cold water for 20 minutes. Drain and dry off completely. Toss in a bowl with 2 tbsp olive oil, salt and pepper. Add to a 9x9 baking pan lined with parchment paper.
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Stuff the tomatoes
Fill the tomatoes 3/4 full of the rice mixture. Set on top of the potatoes with their tops put back on. Drizzle with olive oil.
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Bake the rice and potatoes
Place the baking dish in a preheated 350F oven. Bake for around 50 minutes.
Start checking the doneness of the rice around 45 minutes. Remove when rice is al dente. Overcooking the rice will turn it into mush.
Cool and serve room temperature or chilled.
