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.