Pomodori Ripieni di Riso
Pomodori ripieni are one of Rome’s definitive summertime comfort foods, a dish that appears reliably on lunch tables and beach blankets throughout the city’s famously scorching months. As temperatures spike, Roman cooks strategically retreat from their hot stovetops, turning instead to seasonal produce and oven-friendly dishes. At the heart of this Roman classic are plump, ripe tomatoes stuffed with seasoned rice, then baked until soft, collapsed, and caramelized at the edges. The potatoes tucked around the tomatoes roast and soften in the bubbling pan juices. Serve it all slightly warm or, better yet, at room temperature after a few hours’ rest, allowing the flavors to deepen. It’s a dish that tastes best when eaten leisurely, ideally at an outdoor table with a view over Rome’s terra-cotta rooftops—or at least with cold beer close at hand.
8 ingredients
Prep: 25 mins
Cook: 50 mins
Pomodori Ripieni di Riso
Ingredients (8)
Ingredients (8)
Instructions
Preheat the oven to 350 °F.
Using a serrated knife, slice off and reserve the tops of the tomatoes (6–9 medium).
Using a serrated grapefruit spoon or melon baller, over a bowl, carefully remove and reserve the tomato pulp, taking care to leave 1⁄4 inch of flesh next to the skin—this will help preserve the tomato’s structure while baking.
Season the inside of each tomato with a heavy pinch of salt.
Heat 2 Tbsp of the olive oil in a shallow, medium pan over low heat.
When the oil begins to shimmer, add the garlic (1 clove) and cook until it begins to turn golden, 2 to 3 minutes.
Add the tomato pulp, rice (1 cup), a cup of water, and a heavy pinch of salt.
Increase the heat to medium-low and cook the rice, stirring frequently until al dente, 15 to 20 minutes, adding waterwater ¼ cup at a time to keep the mixture moist.
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