{"id":73,"date":"2026-06-21T16:39:25","date_gmt":"2026-06-21T16:39:25","guid":{"rendered":"https:\/\/www.elifefoods.com\/?p=73"},"modified":"2026-07-02T18:10:57","modified_gmt":"2026-07-02T18:10:57","slug":"roman-rice-stuffed-tomatoes-with-roasted-potatoes-pomodori-al-riso","status":"publish","type":"post","link":"https:\/\/www.elifefoods.com\/?p=73","title":{"rendered":"Classic Mediterranean Stuffed Tomatoes with Roasted Potatoes"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">This is the kind of dish that looks like it took real effort but actually just takes patience \u2014 most of the work is the oven&#8217;s, not yours<sup><\/sup>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It&#8217;s a classic pairing you&#8217;ll find all over the Mediterranean: tomatoes stuffed with rice and herbs, roasted alongside potato wedges until everything collapses into that soft, jammy, slightly caramelized texture that only happens in a hot oven over time<sup><\/sup>. Nothing about it is complicated<sup><\/sup>. It just needs a little sequencing<sup><\/sup>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What You&#8217;ll Need<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the tomatoes and rice:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 large, ripe, firm tomatoes<\/li>\n\n\n\n<li>2\/3 cup short-grain rice (Arborio works well)<\/li>\n\n\n\n<li>1\/4 cup fresh basil or flat-leaf parsley, chopped<\/li>\n\n\n\n<li>1\/2 cup Pecorino Romano, freshly grated<\/li>\n\n\n\n<li>2 tablespoons extra-virgin olive oil<\/li>\n\n\n\n<li>Kosher salt and black pepper, to taste<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the potatoes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 lbs. waxy potatoes (Yukon Golds are ideal), peeled and cut into 1\/2-inch wedges<\/li>\n\n\n\n<li>3 tablespoons extra-virgin olive oil<\/li>\n\n\n\n<li>Salt, to taste<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Put It Together<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Parboil the rice<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Bring a large pot of salted water to a rolling boil and add the rice<sup><\/sup>. Cook it uncovered, stirring now and then, for 5 to 7 minutes<sup><\/sup>. You&#8217;re not finishing it here, just softening the outside while the center stays firm<sup><\/sup>. It&#8217;ll finish cooking later, inside the tomato<sup><\/sup>. Drain it well and set it aside in a mixing bowl<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Prep the tomatoes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">While the rice drains, preheat your oven to 375\u00b0F (190\u00b0C)<sup><\/sup>. Slice about half an inch off the top of each tomato and set those caps aside \u2014 you&#8217;ll want them later<sup><\/sup>. Scoop out the pulp and juice with a spoon, working carefully so you&#8217;re left with a shell sturdy enough to hold its shape once it&#8217;s stuffed<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Build the filling<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Chop or mash the tomato pulp you just scooped out, then fold it into the bowl with the parboiled rice<sup><\/sup>. Add the olive oil, the grated Pecorino, the chopped basil or parsley, and season it more generously with salt and pepper than feels natural \u2014 the rice will mellow a lot of that seasoning as it finishes cooking<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Fill the shells<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Spoon the mixture into each tomato, but don&#8217;t pack it in tight<sup><\/sup>. The rice still has room to expand in the oven, and an overstuffed tomato tends to split<sup><\/sup>. Set the caps back on top once they&#8217;re filled<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Roast the potatoes first<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Potatoes take longer than tomatoes to roast properly, so they need a head start<sup><\/sup>. Toss the wedges with the remaining 3 tablespoons of olive oil and salt, spread them in a single layer in a roasting pan large enough to eventually hold the tomatoes too, and roast for 15 to 20 minutes \u2014 just until they start picking up a little color<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Bring it all together<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pull the pan out, nudge the potato wedges apart to make some room, and tuck the stuffed tomatoes right in among them<sup><\/sup>. Back into the oven for another 30 to 40 minutes, until the tomatoes have gone soft and slightly blistered and the potatoes are fully tender and deeply golden<sup><\/sup>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">To Serve<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This recipe serves 6<sup><\/sup>. It&#8217;s just as good pulled straight from the oven as it is twenty minutes later at room temperature \u2014 honestly, some people prefer it that way<sup><\/sup>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the kind of dish that looks like it took real effort but actually just takes patience \u2014 most [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":74,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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