Traditional rice-stuffed tomatoes with baked potatoes and onions, easy to make and accessible to everyone. The origins are really uncertain: many believe they were born right in the capital, others in the province of Rieti. Others attribute rice-stuffed tomatoes to Jewish-Roman cuisine. Surely it is a popular dish for the low cost of ingredients and accessible to everyone, let’s say a classic dish prepared in the summer when tomatoes are ripe and ready for this preparation.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: Summer
- Energy 426.35 (Kcal)
- Carbohydrates 78.69 (g) of which sugars 9.87 (g)
- Proteins 6.94 (g)
- Fat 9.78 (g) of which saturated 1.45 (g)of which unsaturated 0.21 (g)
- Fibers 7.32 (g)
- Sodium 504.82 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Rice-Stuffed Tomatoes
- 8 round tomatoes
- 1 1/2 cups Arborio rice
- 1/3 cup extra virgin olive oil
- 1 lbs red potatoes
- 1/3 cup basil
- 3 Tropea red onions
- 1 1/2 tsp salt
- 1 clove garlic
Useful Tools for Preparing Rice-Stuffed Tomatoes
- Spoon
- Baking pan
- Food mill
- Bowl
Steps to Prepare Rice-Stuffed Tomatoes
Wash the tomatoes without removing the stem, cut off the top to open them, and use a spoon to remove the pulp. Mince the pulp with the food mill without discarding the water that has formed. Season the tomatoes with salt and turn them upside down to drain. Add the rice with minced garlic, salt, oil, and plenty of torn basil into the tomato pulp, lots of basil. Let it marinate for a while before filling the tomatoes, and in the meantime, wash the potatoes and cut them into wedges (I didn’t peel them, but feel free to do so if you wish), clean and cut the onions into large slices, and place everything in the pan, including the tomato water you removed at the beginning.
In the baking pan, place the tomato water you removed at the beginning and together with the stuffed tomatoes with potatoes and onions, salt, and extra virgin olive oil, cook at 375°F for 50 minutes
And here they are ready, the good and simple traditional rice-stuffed tomatoes.
