Description: Bring a taste of a Roman summer to your table with Pomodori al Riso. Big, ripe tomatoes stuffed with savory arborio rice, roasted alongside tender potato wedges that soak up all the herby tomato juices.
A Roman Summer Staple
Big, sweet tomatoes stuffed with rice and slow-roasted are a beloved summer staple in Rome. As they bake, the tomatoes become incredibly tender and sweet, releasing their natural juices.
By roasting potato wedges in the exact same pan, they act like a sponge, soaking up the herby, olive-oil-infused tomato broth. Together, these two components create a perfectly synchronized, deeply satisfying, and comforting Mediterranean meal.
Ingredients
- The Tomatoes & Rice Stuffing:
- 6 large, ripe, and firm tomatoes
- 2/3 cup short-grain rice (such as Arborio)
- 1/4 cup chopped fresh basil or flat-leaf parsley
- 1/2 cup freshly grated Pecorino Romano cheese
- 2 tablespoons extra-virgin olive oil (for the stuffing mix)
- Kosher salt and freshly ground black pepper, to taste
- The Roasted Potatoes:
- 2 lbs. waxy potatoes (such as Yukon Golds), peeled and cut into 1/2-inch-thick wedges
- 3 tablespoons extra-virgin olive oil (for roasting)
- Salt, to taste
Step-by-Step Directions
1. Parboil the Rice
Bring a large pot of salted water to a rolling boil. Add the short-grain Arborio rice and cook uncovered, stirring occasionally, for about 5 to 7 minutes (just until it starts to soften but is still very firm in the center). Drain the rice thoroughly and transfer it to a mixing bowl.
2. Hollow Out the Tomatoes
Preheat your oven to 375°F (190°C). Slice off the top 1/2-inch of each tomato and set these “caps” aside. Using a spoon, carefully scoop out the tomato pulp and juices into a separate bowl, leaving a sturdy shell.
3. Mix the Stuffing
Chop or mash the extracted tomato pulp and juices. Stir this pulp back into the bowl with the parboiled rice. Add 2 tablespoons of extra-virgin olive oil, the grated Pecorino Romano, chopped fresh basil (or parsley), and season generously with salt and pepper to taste.
4. Stuff the Tomatoes
Spoon the seasoned rice and tomato mixture into each hollowed-out tomato shell. Do not overpack, as the rice will expand slightly more while baking. Place the reserved tomato caps back on top.
5. Start the Potatoes
Place your potato wedges into a large baking dish or roasting pan big enough to hold both the potatoes and the tomatoes in a single layer. Toss the wedges with the remaining 3 tablespoons of olive oil and salt to taste. Spread them out evenly and bake for about 15 to 20 minutes, or until they just start to take on a light golden color.
6. Roast Together to Perfection
Carefully remove the pan from the oven. Move the potatoes aside slightly to create spaces, and nestle the stuffed tomatoes directly onto the pan between the potato wedges. Return to the oven and bake for an additional 30 to 40 minutes, until both the tomatoes and the potatoes are completely tender and beautifully roasted.
Servings: Serves 6. Enjoy warm or at room temperature!