Stuffed Tomatoes with Rice Recipe (Pomodori Con Riso)
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These Stuffed Tomatoes with Rice Recipe (Pomodori Con Riso) are a classic Italian dish made with ripe tomatoes filled with tomato-infused risotto, garlic, herbs, and olive oil, then baked alongside rosemary potatoes. The tomato pulp is blended into the rice filling, giving it rich tomato flavor while the potatoes roast underneath and soak up the flavorful juices. This Italian summer recipe is ready in about 1 hour and can be served warm or at room temperature.
Serve with Ciabatta Bread and Roast Chicken.
Quick Look: Stuffed Tomatoes with Rice (Pomodori Con Riso)
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Servings: 6
- Dietary Info: Vegetarian
- Method: Stovetop risotto + oven roasting
- Technique: Hollow and drain the tomatoes, cook the rice with the reserved tomato pulp until partially cooked, roast the potatoes, fill the tomato shells, and bake
- Flavor/Texture: Juicy, savory, tomato-rich, herbaceous, tender
A Taste of Italian Summer
Okay, you’re going to have to trust me here! Most recipes, even the “authentic” claiming ones, say to cook the raw rice in the tomato juices and bake it at the same time as the potatoes. Well, you will be disappointed. The rice won’t cook, and the potato wedges won’t turn soft on the inside and crispy on the outside! Follow this method for the best Pomodori ripieni di Riso all Romana!
This version takes a little more time, but it will be worth the delectable, mouthwatering effort! Gather all your juicy tomatoes from your garden and make this Italian comfort food dish with me! Make these for a dinner party or Sunday supper.
If you love tomatoes, you will also enjoy this Creamy Tomato Soup Recipe and Homemade Marinara Sauce!
Made With Amore,
Table of Contents
Simple Ingredients
This selection of ingredients perfectly balances richness, freshness, and earthy flavors to create a beautifully rustic and flavorful Italian dish.
- Beefsteak or Heirloom Tomatoes: Choose large, firm tomatoes with enough structure to hold their shape while baking.
- Risotto Rice: Arborio or Carnaroli rice absorbs the tomato pulp and creates a creamy filling.
- Yukon Gold Potatoes: Roast underneath the tomatoes, helping support them while soaking up the tomato juices.
- Fresh Basil and Rosemary: Add fresh herbal flavor to the rice and potatoes.
- Garlic and Tomato Paste: Build savory depth and intensify the tomato flavor.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Tomatoes: If you can’t find beefsteak tomatoes, use any large, firm tomatoes, such as Roma or large heirloom varieties. Make sure they are large enough to stuff.
- Risotto Rice: Arborio is the most common choice, but Carnaroli or Vialone Nano also work well for creamy risotto. Sushi rice can work in a pinch, though the texture will vary. Try my Arancini made with Arborio rice, meat ragù, cheese, and peas.
- Potatoes: Replace Yukon Gold potatoes with another waxy or all-purpose potato that holds its shape well when roasted. Try my Green Beans and Potatoes next!
- Cheese-Stuffed Tomatoes: Add grated Parmesan or Pecorino Romano cheese to the risotto mixture for a cheesy, creamy texture. A few minutes before they finish baking, top the stuffed tomatoes with slices of mozzarella for a melty, golden top. You’ll also like these Stuffed Bell Peppers.
How to Make Stuffed Tomatoes
This recipe builds flavor by cooking the tomato rice filling first, then finishing the stuffed tomatoes and rosemary potatoes together in the oven. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 375°F (190°C). Slice the tops off the tomatoes and set aside the tops. With a small paring knife and spoon gently scoop out the tomato pulp, making sure not to break the outer shell. Reserve the pulp and tomato juice.
- In a small blender or food processor, blend the tomato pulp and juices into a puree. This will be used to cook the risotto, enhancing its flavor with fresh tomato goodness. Lightly salt the inside of the tomato shells with a pinch of salt and place them upside down on a paper towel to drain any excess moisture.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic, sautéing until soft and translucent, about 3-4 minutes. Stir in the risotto rice and cook until it is well-coated with the oil and begins to toast slightly, about 2 minutes.
- Add the tomato paste, dried oregano, and about a cup of the blended tomato puree. Cook, stirring constantly, until the liquid is mostly absorbed.
- Continue to add the remaining tomato puree and broth, a little at a time, waiting for each addition to be absorbed before adding more, until the rice is creamy and al dente. This should take about 18-20 minutes. Depending on the rice, you may not need all the liquid, or you might need a bit more broth.
- Remove from heat and stir in the chopped fresh basil. Season with salt and pepper to taste.
- Dab the cavity of each tomato with paper towels once more. Spoon the rice mixture into the empty tomatoes.
- In a baking dish, combine the potatoes with rosemary and 2 tablespoons of olive oil. Season with salt and pepper. Toss everything to coat evenly. Spread them in a single layer in the baking dish. Roast the potatoes until they are tender and a knife inserts easily into a piece, about 30 minutes. Once done, remove from the oven.
- Nestle the tomatoes upright among the roasted potatoes in your baking dish. Place the tops of the tomatoes back on each stuffed tomato.
- Drizzle the tops of the tomatoes with the remaining tablespoon of olive oil. Return the dish to the oven and bake for about 20-25 minutes, or until the tomatoes are thoroughly heated and begin to soften.
Pomodori Con Riso FAQs
You can prepare the risotto and hollow out the tomatoes a day in advance. Store them separately in the refrigerator until you’re ready to assemble and bake.
To store, let the stuffed tomatoes cool to room temperature, then place them in an airtight container and refrigerate for up to 3 days. To reheat, preheat your oven to 350°F. Arrange the stuffed tomatoes in a baking dish and loosely cover them with foil to prevent drying. Heat for 15–20 minutes, or until warmed through. For a crispier top, remove the foil during the last few minutes of heating.
Cooking the rice before stuffing the tomatoes gives it a head start so it can finish cooking at the same time as the tomato shells. The reserved tomato pulp becomes part of the cooking liquid, infusing the rice with fresh tomato flavor instead of letting the pulp go to waste. The rice should be creamy and partially cooked before it goes into the tomatoes. It will continue cooking in the oven as the tomatoes become tender.
The tomato shells should be tender and softened but still hold their shape. The rice filling should be fully cooked and creamy rather than crunchy or watery. The potatoes should also be tender when pierced with a knife and lightly browned around the edges. Because tomato size and moisture vary, use these visual and texture cues rather than relying only on the clock.
Serving Suggestions
I love serving these stuffed tomatoes with rice as a light Italian main dish with a crisp salad and Schiacciata Bread, or alongside Crispy Breaded Chicken Cutlets or Blackened Salmon for a larger meal. They pair especially well with sides like Shaved Brussels Sprouts Salad or Panzanella.
My Pro Tip
Recipe Tips
- Choose firm, ripe tomatoes so the shells hold their shape during baking.
- Leave enough tomato flesh around the edges when hollowing the tomatoes so they do not collapse in the oven.
- Drain excess moisture from the tomato shells before filling so the rice does not become overly loose.
- Cook the rice until partially done before stuffing so it can finish cooking as the tomatoes roast.
- Let the finished tomatoes rest briefly before serving so the rice filling can settle and the tomatoes are easier to handle.
More Authentic Italian Recipes
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BEST Stuffed Tomatoes with Rice (Pomodori Con Riso)
Ingredients
For the Potatoes:
- 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces, 675g
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rosemary, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
For the Stuffed Tomatoes:
- 6 beefsteak tomatoes or heirloom tomatoes, 8 to 10 ounces each
- 1 large shallot, 50g, minced
- 1 medium garlic clove, 5g, minced
- ¾ cup risotto rice, such as Arborio or Carnaroli, 6 ounces; 165g
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 cup fresh basil leaves, roughly chopped
- Homemade chicken stock, low-sodium broth, or vegetable stock, as needed
- Remaining 2 tablespoons extra-virgin olive oil
Instructions
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). In a large baking dish, combine the potatoes with rosemary and 2 tablespoons of olive oil. Season with salt and pepper to taste. Toss everything well to coat the potatoes evenly. Spread them in a single layer in the baking dish. Roast the potatoes until they are tender and a knife inserts easily into a piece, about 30 minutes. Once done, remove from the oven but keep the oven on for later use.
- Prepare the Tomatoes: Slice the tops of the large tomatoes and set aside the tops. With a small paring knife and spoon gently scoop out the tomato pulp, making sure not to break the outer shell. Reserve the pulp and tomato juice.
- In a small blender or food processor, blend the tomato pulp and juices into a puree. This will be used to cook the risotto, enhancing its flavor with fresh tomato goodness.
- Lightly salt the inside of the tomato shells with a pinch of salt and place them upside down on a paper towel to drain any excess moisture.
- Make the Tomato Risotto: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic, sautéing until soft and translucent, about 3-4 minutes. Stir in the risotto rice and cook until it is well-coated with the oil and begins to toast slightly about 2 minutes. Add the tomato paste, dried oregano, and about a cup of the blended tomato puree. Cook, stirring constantly, until the liquid is mostly absorbed.
- Stir and Cook Risotto: Continue to add the remaining tomato puree and broth, a little at a time, waiting for each addition to be absorbed before adding more, until the rice is creamy and al dente. This should take about 18-20 minutes. Depending on the rice, you may not need all the liquid, or you might need a bit more broth. Remove from heat and stir in the chopped fresh basil. Season with salt and pepper to taste.
- Stuff and Bake the Tomatoes: Dab the cavity of each tomato with paper towels once more. Nestle them upright among the roasted potatoes in your baking dish. Spoon the rice mixture into the empty tomatoes. Place the tops of the tomatoes back on each stuffed tomato. Drizzle the tops of the tomatoes with the remaining tablespoon of olive oil. Return the dish to the oven and bake for about 20-25 minutes, or until the tomatoes are thoroughly heated and begin to soften.
- Serve these gorgeous stuffed tomatoes hot, with the roasted potatoes on the side. The blend of flavors from the fresh tomatoes, creamy risotto, and aromatic herbs is just sublime—a true taste of Italy right at your table. Enjoy this delightful dish, and as we say in Italy, “Buon appetito!”
Notes
- Choose firm, ripe tomatoes so the shells hold their shape during baking.
- Leave enough tomato flesh around the edges when hollowing the tomatoes so they do not collapse in the oven.
- Drain excess moisture from the tomato shells before filling so the rice does not become overly loose.
- Cook the rice until partially done before stuffing so it can finish cooking as the tomatoes roast.
- Let the finished tomatoes rest briefly before serving so the rice filling can settle and the tomatoes are easier to handle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thaks for the recipe.Iam sure I will enjoy it.
I hope you enjoy it!
A favorite summer recipe! It takes me straight to Italy every time!