Rice stuffed tomatoes are a typical dish of Roman gastronomy, widely found in Roman rotisseries, accompanied by diced potatoes cooked in the same pan. They can also be enjoyed cold the next day, but freshly baked and slightly cooled, they are delicious.
Discover more Roman cuisine recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6 tomatoes (for stuffing)
- 12 tablespoons Arborio rice
- 10 leaves basil
- 3.5 oz grated Parmesan cheese
- 1/2 clove garlic
- salt
- pepper
- extra virgin olive oil
- 5 potatoes (medium)
Tools
- 1 Knife
- 1 Immersion Blender
- 1 Baking Pan
Steps
Wash the tomatoes well under running water and dry them. Cut off the top.
Hollow out the tomatoes and set aside the pulp.
Lightly salt the insides of the tomatoes and place them in an oiled baking pan.
In the cup of an immersion blender or a regular blender, add the tomato pulp, basil, oil, salt, pepper, and the garlic clove with the core removed.
Blend everything, then pour into a large container.
Add the rice and mix well.
Fill the tomatoes with two tablespoons of rice each.
Cover with the tops and add a drizzle of oil.
Peel the potatoes, cut them into cubes, not too small.
Season them with salt, oil, and pepper.
Add them to the pan.
Bake in the oven at 400°F for about 1 hour.
Remove from oven and enjoy either hot or cold.
WARNING: Please consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are gluten-free.
Tips
They keep in the fridge for 2 days.
They can also be enjoyed cold.
Summer Recipes
Thin crust pizza with zucchini flowers
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