Stuffed Tomatoes with Rice Recipe (Pomodori Con Riso)
Aug 28, 2024, Updated Sep 17, 2024
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Stuffed Tomatoes with Rice Recipe (Pomodori Con Riso)– I’m thrilled to share a truly delectable recipe straight from the heart of Italy—stuffed tomatoes with a creamy risotto filling that utilizes the fresh pulp of the tomatoes themselves. This dish perfectly embodies rustic Italian cooking with simple ingredients and robust flavors. Let’s dive into these Pomodori Ripini di riso!
Serve with Ciabatta Bread and Roast Chicken.
Best Italian Stuffed Tomatoes
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 be soft on the inside and crispy on the outside! Follow this method for the best Pomodori ripieni di Riso all Romana!
This version is a little more time-consuming, 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!
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.
- Yukon Gold Potatoes: These potatoes are chosen for their buttery texture and ability to hold shape well, making them ideal for roasting to serve alongside the tomatoes.
- Extra-Virgin Olive Oil: A staple in Italian cooking, this oil adds a fruity, peppery base to both the roasted potatoes and the risotto, enhancing the overall richness.
- Rosemary: Fresh rosemary lends a piney aroma and a woodsy flavor, complementing the earthiness of the potatoes.
- Kosher Salt and Freshly Ground Black Pepper: Essential seasonings that help to enhance the natural flavors of the other ingredients.
- Beefsteak Tomatoes or Heirloom tomatoes: Large and meaty, these tomatoes are perfect for stuffing due to their size and structure, providing a juicy, sweet casing for the risotto. Find the best tomatoes you can!
- Shallot: Adds a subtle, slightly sweet onion flavor to the risotto, which is milder than regular onions.
- Garlic: A touch of garlic brings a pungent depth to the risotto, infusing it with a familiar Italian aroma.
- Risotto Rice (Arborio or Carnaroli): These types of rice are ideal for risotto due to their high starch content, which helps create a creamy texture in the dish.
- Tomato Paste: Concentrated tomato flavors enhance the risotto with a deep, rich tomato essence.
- Dried Oregano: Offers a hint of earthy, slightly bitter undertones, typical in Italian cuisine.
- Fresh Basil Leaves: Fresh basil leaves bring a burst of freshness and a slightly peppery taste that brightens the rich risotto.
- Homemade Chicken Stock, Low-Sodium Broth, or Vegetable Stock: Used to cook the risotto, adding moisture and flavor, making the rice creamy and savory.
See the recipe card for quantities.
How to Make Stuffed Tomatoes
See the bottom of the post for the printable recipe card.
Use a spoon to hollow the tomato shells.
Blend the inside of the tomatoes.
Start making the risotto in a pot.
Add the spices to the pot.
As the rice cooks, keep adding the broth.
Add the fresh basil at the end of cooking.
Add the tomato risotto to the inside of the tomatoes.
Cook the potatoes in the oven.
Add the tomatoes to the pan with the potatoes and finish cooking.
Place the tops back on the tomatoes and bake.
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!”.
Substitutions
- Tomatoes: If beefsteak tomatoes aren’t available, you can use any large, firm tomatoes, like Roma, or even large heirloom varieties. Just make sure they are big enough to stuff.
- Risotto Rice: Arborio is the most common choice, but Carnaroli or even Vialone Nano are excellent for making creamy risotto if you can’t find it. A bowl of short-grain rice, like sushi rice, could work in a pinch, though the texture and flavor will vary.
Variations
Next time you make Pomordori con riso try this version:
- 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.
Storage and Reheating
Storing: Let the stuffed tomatoes cool to room temperature. Place them in an airtight container and store them in the refrigerator. They will keep for up to 3 days.
Reheating: Preheat your oven to 350°F (175°C). Arrange the stuffed tomatoes in a baking dish and cover loosely with foil to prevent drying out. Heat for about 15-20 minutes, or until they are warmed through. If you prefer a bit of a crisp top, remove the foil for the last few minutes of heating. They taste even better the next day!
My Pro Tip
Recipe Tips
Follow these tips to enhance the flavors and textures in your Pomodori Con Riso, making this classic Italian dish a guaranteed hit at your table!
- Select the Right Tomatoes: Choose large, firm tomatoes that can hold their shape well after being baked. Beefsteak tomatoes are ideal due to their size and relatively thick walls. Ensure they are ripe but not overly soft.
- Scoop Carefully: When hollowing out the tomatoes, use a small spoon and work gently to avoid piercing the tomato walls. Leaving a good margin around the edges helps maintain the structure of the tomatoes during baking.
- Salt the Tomatoes: After hollowing out the tomatoes, sprinkle a little salt inside each one and set them upside down on a paper towel to drain. This step helps to remove excess moisture, preventing the risotto from becoming too watery.
- Cook Risotto Properly: For the risotto filling, ensure you add liquid gradually and stir frequently. This method releases the rice’s starches, giving the risotto its characteristic creamy texture while keeping the grains al dente.
- Pre-roast the Potatoes: Roasting the potatoes before adding the tomatoes ensures they are beautifully crispy and golden when the dish is completely cooked. It also helps manage the overall cooking time more efficiently.
FAQs
Yes, you can prepare the risotto and hollow out the tomatoes a day in advance. Keep them stored separately in the refrigerator until you’re ready to assemble and bake.
More Recipes
Looking for other recipes like this? Try these:
What to Serve with Stuffed Tomatoes with Rice and Potatoes
These tomatoes are quite versatile and can be served as a main dish with a side salad or as a side dish with proteins like grilled chicken or fish.
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BEST Stuffed Tomatoes with Rice (Pomodori Con Riso)
Description
Stuffed Tomatoes with Rice Recipe (Pomodori Al Riso)– I’m thrilled to share a truly delectable recipe straight from the heart of Italy—stuffed tomatoes with a creamy risotto filling that utilizes the fresh pulp of the tomatoes themselves. This dish perfectly embodies rustic Italian cooking with simple ingredients and robust flavors. Let’s dive into these pomodori ripini di riso!
Ingredients
For the Potatoes:
- 1 1/2 pounds (675g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 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
- 3/4 cup (6 ounces; 165g) risotto rice, such as Arborio or Carnaroli
- 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
Top Tips
- Select the Right Tomatoes: Choose large, firm tomatoes that can hold their shape well after being baked. Beefsteak tomatoes are ideal due to their size and relatively thick walls. Ensure they are ripe but not overly soft.
- Scoop Carefully: When hollowing out the tomatoes, use a small spoon and work gently to avoid piercing the tomato walls. Leaving a good margin around the edges helps maintain the structure of the tomatoes during baking.
- Salt the Tomatoes: After hollowing out the tomatoes, sprinkle a little salt inside each one and set them upside down on a paper towel to drain. This step helps to remove excess moisture, preventing the risotto from becoming too watery.
- Cook Risotto Properly: For the risotto filling, ensure you add liquid gradually and stir frequently. This method releases the rice’s starches, giving the risotto its characteristic creamy texture while keeping the grains al dente.
- Pre-roast the Potatoes: Roasting the potatoes before adding the tomatoes ensures they are beautifully crispy and golden when the dish is completely cooked. It also helps manage the overall cooking time more efficiently.
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!