Pomodori Con Riso (Roman Baked Stuffed Tomatoes) Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • 4 large tomatoes (about 3½ to 4 inches wide)
  • 1¼ teaspoon salt (divided)
  • 3 tablespoons olive oil (divided)
  • ½ small yellow onion, finely diced
  • 1 garlic clove, minced
  • ¾ cup arborio rice
  • 2 medium yellow potatoes
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 3 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
Directions
  1. Cut about ½ inch off the top of each tomato and set the tops aside.
  2. Scoop out the pulp and seeds into a bowl, leaving the tomato shells intact.
  3. Sprinkle the insides with ¼ teaspoon of the salt and set them upside down on a kitchen towel to drain.
  4. Puree the tomato pulp using a blender or immersion blender
  5. Add 1 ½ tablespoons of olive oil to a medium saucepan and bring to medium heat.
  6. Add the onion and cook until softened, about 5 minutes.
  7. Stir in the garlic and cook for another 30 seconds.
  8. Add the arborio rice and stir to coat it in the oil. Let it toast for about 1 minute.
  9. Begin adding the pureed tomato pulp ½ cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue this process until the rice is cooked and the mixture is thick and creamy. This should take about 20-30 minutes in total. When you run out of puree, add water as the rice finishes cooking
  10. While the rice is cooking, peel the potatoes and slice them into small wedges.
  11. Toss the potatoes with the remaining oil, ½ teaspoon of salt, pepper, and red pepper flakes.
  12. When the rice is done, remove it from the heat and stir in the basil, parsley, and remaining salt.
  13. Preheat the oven to 375 F.
  14. Place the tomato shells in a baking dish and stuff each one with the rice mixture.
  15. Nestle the potatoes around the tomatoes and place on the tomato "lids."
  16. Bake uncovered for 35 to 40 minutes, until the tomatoes are soft and wrinkled and the potatoes are tender.
  17. Serve the pomodori con riso.