Pomodori con riso

A Roman summer classic — juicy tomatoes stuffed with herb-infused rice, roasted alongside crispy, golden potatoes.

This dish is a love letter to Rome in the summertime — when the air smells of basil, every kitchen has tomatoes ripening on the windowsill, and comfort food doesn’t need to be heavy. Pomodori con Riso is a traditional Roman staple that feels like a warm hug from a nonna in Trastevere. It’s humble, honest, and absolutely delicious — the kind of dish Italians make in the morning and leave out all day to enjoy cool for dinner.

Ingredients

For the Tomatoes:

6 large, round tomatoes (firm but ripe)
12 tbsp arborio, carnaroli, or long grain rice (about 2 tbsp per tomato)
4 tbsp tomato passata
2 garlic cloves
A handful of fresh basil
2 fresh mint leaves
A handful of fresh parsley
2 tsp dried oregano
4 tbsp extra virgin olive oil
Salt and black pepper to taste

For the Potatoes:

900 g potatoes, peeled and cut into wedges
Salt, pepper, and a drizzle of olive oil
Optional spices of your choice (paprika, rosemary, or garlic powder work beautifully)

Directions

Step 1: Prep the Tomatoes
Wash the tomatoes and slice off the tops to create “caps.”
Carefully hollow them out using a knife and spoon, collecting the pulp into a bowl. Be gentle — you want the tomato shells intact. (Pro tip: don’t stab yourself. Ask me how I know )
Turn the hollowed tomatoes upside down on a paper towel to drain.
Step 2: Make the Filling
In the bowl of tomato pulp, add: chopped basil, mint, parsley, oregano, garlic, tomato passata, 2 tbsp olive oil, salt and pepper.
Blend until smooth — this is your fragrant, summery base.
Stir in the uncooked rice (remember: 2 tbsp per tomato). You’ll have extra filling — don’t toss it! It’s the secret sauce that makes the potatoes amazing.
Step 3: Let It Rest (If You Can)
For best flavor, let the rice mixture soak for at least 30 minutes — or even overnight in the fridge. The rice absorbs all the herby, tomatoey goodness.
Step 4: Prep the Potatoes
Peel and cut the potatoes into chunky wedges. Toss with salt, pepper, olive oil, and any spices you love.
Step 5: Assemble & Bake
Line a baking dish with parchment paper.
Place the tomato shells inside, fill them with the rice mixture, and cover with their little tomato “caps.”
Pour the leftover tomato-rice mix all around the tomatoes, then nestle the potato wedges on top.
Step 6: Bake Like a Roman
Cover loosely with parchment and bake at 190°C / 375°F for 50 minutes.
Then remove the paper and bake another 20–30 minutes uncovered, until everything is golden, bubbling, and irresistible.

How to Serve

Sure, you can eat them hot out of the oven. But Romans know they’re even better lukewarm or cold, once the flavors have had time to mingle. Pair with a glass of chilled white wine or sparkling water with lemon. Buon appetito!