BEST Stuffed Tomatoes with Rice (Pomodori Con Riso)
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.
Servings: 6
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
Calories: 203kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 29mg | Potassium: 373mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1293IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 2mg
