How to Make Traditional Rice Stuffed Tomatoes: A Classic Roman Recipe (VIDEO)
Learn how to make a classic rice stuffed tomato recipe straight from Roman cuisine. Bake juicy tomatoes filled with savory garlic basil rice for a simple Italian appetizer.
Traditional Rice stuffed tomatoes is not only a warm-weather favorite but also a year-round staple for appetizers and brunches. You’ll discover that these stuffed tomatoes are surprisingly easy to prepare, making them an ideal option for a light lunch or a vegetarian-friendly meal. In this article, you’ll learn the authentic Roman method for creating this timeless dish, complete with perfectly cooked rice and savory seasonings.
The History of Rice Stuffed Tomatoes in Roman Cuisine
Rice stuffed tomatoes, known in Italian as “pomodori con il riso,” have been a beloved staple of Roman cuisine for generations. This classic dish exemplifies the simplicity and ingenuity of traditional Italian cooking, combining readily available ingredients to create a flavorful and satisfying meal.
Origins and Evolution
The exact origins of tomatoes stuffed with rice in Roman cuisine are somewhat unclear, but the dish likely emerged in the early 20th century. As tomatoes became more widely cultivated in Italy, creative cooks began experimenting with new ways to prepare them. The combination of rice and tomatoes proved to be a winning one, offering a perfect balance of flavors and textures.
Cultural Significance
Rice stuffed tomatoes quickly became a summertime favorite in Roman households and a very popular dish for brunch or as an aperitif. The dish’s popularity can be attributed to several factors:
- Versatility: Served hot or cold, as a main course or side dish
- Practicality: Easy to prepare in advance and transport
- Affordability: Made with simple, inexpensive ingredients
- Nutritional value: A balanced meal containing vegetables, carbohydrates, and healthy fats
Today, Rice Stuffed Tomatoes remains a cherished part of Roman culinary tradition, often featured in family gatherings, picnics, and restaurants throughout the city. Its enduring popularity is a testament to the timeless appeal of this humble yet delicious dish.
How to Prepare Traditional Rice Stuffed Tomatoes
Tomatoes with rice is a very popular dish in Rome. Over time, and especially thanks to the presence of Romans originally from other parts of Italy, it has undergone many small variations. Some people add cheese to the stuffing, while others include capers or olives. Some prefer oregano or parsley instead of basil. The recipe I’m sharing today is the simplest version, which you can enrich as desired.
Ingredients of Tomatoes with rice
- 4 large ripe tomatoes
- 120 g parboiled rice (4¼ oz), it depends on the size of the tomatoes
- 5 tablespoons extra virgin olive oil
- 1 clove garlic
- 4 basil leaves
- 400 g potatoes (14 oz)
- Salt to taste
- Ground black pepper to taste
PRO TIP — The serving size is 1 tomato per person if you serve it as an appetizer, 2 per person if you consider it a first course.
Rice Stuffed Tomatoes step-by-step Instructions
Selecting and Preparing the Tomatoes
Begin by choosing firm, ripe tomatoes ideal for stuffing. For authentic rice stuffed tomatoes, select medium to large-sized varieties with thick walls.
Wash and dry the tomatoes. Carefully cut off the tops and scoop out the inner pulp, creating a hollow cavity for the rice filling: you should score the flesh around the entire circumference of the tomato where the seeds begin.
When hollowing out the tomatoes, leave about 1 cm of flesh attached to the skin. If hollowed out too much, they risk splitting open during cooking and allowing the rice to escape. Set aside both the removed portions of the tomatoes and the flesh.
Pass the reserved tomato flesh through a food mill to extract the juice. If you don’t have a food mill, you can use a blender or mixer, but first remove the tough, fibrous core from the 4 tomatoes as it won’t get filtered out.
Creating the Rice Filling
Cut the garlic clove in half, remove the core, and finely mince one half. Chop the basil leaves.
In a bowl, combine uncooked parboiled rice with 1/2 of the reserved tomato pulp to obtain a quite liquid mixture. Set aside the remaining tomato juice. Add minced garlic, torn basil leaves, two tablespoons of extra virgin olive oil, salt, and pepper to taste. This mixture forms the heart of your tomatoes stuffed with rice, infusing the dish with classic Roman flavors. Allow the seasoned rice to rest for about 30 minutes so it can absorb the flavors and some of the liquid.
Stuffing and Seasoning
After resting, gently spoon the rice mixture into each hollowed tomato, being careful to leave about 1/2 cm of space from the top, as the rice will expand significantly during cooking. Choose a baking dish large enough to accommodate all your tomatoes without overcrowding. Now replace the tops that were initially removed from the stuffed tomatoes, and arrange the tomatoes in a lightly oiled baking dish.
Peel and cut the potatoes into medium chunks and nestle them into the spaces between the tomatoes in the baking dish. Drizzle with the remaining tomato puree, a tablespoon of olive oil, and add a pinch of salt and ground black pepper. The potatoes will absorb excess liquid during cooking, resulting in a delicious side dish.
Baking to Perfection
Cover the baking dish with aluminum foil and place it in the preheated oven. The foil helps trap steam, cooking the rice thoroughly. Bake at 180 °C (350 °F) for 30 minutes. Then remove from the oven, remove the foil, turn the potatoes, and continue baking for an additional 30 minutes until the tomatoes are nicely colored, and the rice is fully cooked (taste to check doneness).
Serving and Enjoying
Once your tomatoes stuffed with rice are golden on top and the rice is tender, remove them from the oven. Allow them to cool completely before serving as an appetizer or side dish. This recipe is perfect for various occasions, from family dinners to picnics.
Serving Suggestions for Rice Stuffed Tomatoes
As a Versatile Dish
Rice stuffed tomatoes are incredibly versatile, making them perfect for various occasions. Serve these delectable tomatoes stuffed with rice as a light main course for lunch or dinner, or present them as an impressive appetizer at your next gathering. Their vibrant appearance and rich flavors will surely captivate your guests.
Temperature and Timing
One of the great advantages of this dish is its flexibility in serving temperature. You can enjoy rice stuffed tomatoes either warm, straight from the oven, or at room temperature. In fact, many argue that they taste even better the next day, as the flavors have had time to meld and intensify. This makes them an excellent make-ahead option for busy hosts.
Complementary Side Dishes
To create a well-rounded meal, consider pairing your tomatoes stuffed with rice with complementary side dishes. A crisp green salad with a light vinaigrette dressing can provide a refreshing contrast to the rich, savory tomatoes. Alternatively, serve them alongside crusty Italian bread to soak up any remaining juices. For a more substantial meal, grilled vegetables or a light pasta salad can make excellent accompaniments.
Presentation Tips
To elevate your presentation, arrange the rice stuffed tomatoes on a bed of fresh herbs, such as basil or parsley. This not only adds visual appeal but also infuses the dish with additional aromatic notes. For an extra touch of elegance, drizzle high-quality extra virgin olive oil over the tomatoes just before serving.
Watch the Tutorial: Roman-style Baked Tomatoes with Rice
Rice Stuffed Tomato Storing Instructions
Proper Storage Techniques
Once cooled to room temperature, the tomatoes can be consumed within 6–8 hours. If unable to consume within that timeframe, store the tomatoes with rice in the refrigerator, where they will keep for 2 or 3 days. In the latter case, allow them to sit at room temperature for an hour before serving. Do not freeze the rice stuffed tomatoes.
How to Make Traditional Rice Stuffed Tomatoes: A Classic Roman Recipe
Ingredients
- 4 large ripe tomatoes
- 120 g parboiled rice about, also depends on the size of the tomatoes
- 5 tablespoons extra virgin olive oil
- 1 clove garlic
- 4 basil leaves
- 400 g potatoes
- Salt to taste
- Ground black pepper to taste
Instructions
- Wash and dry the tomatoes.
- Carefully cut off the tops and scoop out the inner pulp, creating a hollow cavity for the rice filling: you should score the flesh around the entire circumference of the tomato where the seeds begin.
- When hollowing out the tomatoes, leave about 1 cm of flesh attached to the skin. If hollowed out too much, they risk splitting open during cooking and allowing the rice to escape. Set aside both the removed portions of the tomatoes and the flesh.
- Pass the reserved tomato flesh through a food mill to extract the juice. If you don’t have a food mill, you can use a blender or mixer, but first remove the tough, fibrous core from the 4 tomatoes as it won’t get filtered out.
- Cut the garlic clove in half, remove the core, and finely mince one half. Chop the basil leaves.
- In a bowl, combine uncooked parboiled rice with 1/2 of the reserved tomato pulp to obtain a quite liquid mixture. Set aside the remaining tomato juice.
- Add minced garlic, basil leaves, two tablespoons of extra virgin olive oil, salt, and pepper to taste. Allow the seasoned rice to rest for about 30 minutes so it can absorb the flavors and some of the liquid.
- After resting, it’s time to preheat your oven to 180 °C (350 °F). Gently spoon the rice mixture into each hollowed tomato, being careful to leave about 1/2 cm of space from the top, as the rice will expand significantly during cooking.
- Choose a baking dish large enough to accommodate all your tomatoes without overcrowding. Now replace the tops that were initially removed from the stuffed tomatoes, and arrange the tomatoes in a lightly oiled baking dish.
- Peel and cut the potatoes into medium chunks and nestle them into the spaces between the tomatoes in the baking dish.
- Drizzle with the remaining tomato puree, a tablespoon of olive oil, and add a pinch of salt and ground black pepper.
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for 30 minutes, then remove from the oven, remove the foil, turn the potatoes, and continue baking for an additional 30 minutes until the tomatoes are nicely colored, and the rice is fully cooked (taste to check doneness).
- Once your tomatoes stuffed with rice are golden on top and the rice is tender, remove them from the oven. Allow them to cool completely before serving as an appetizer or side dish.
