Pomodori Ripieni di Riso alla Romana
Rome's quintessential summer dish: plump vine tomatoes stuffed with raw Carnaroli rice steeped in fresh tomato pulp, garlic, basil, and oregano, baked alongside potato wedges until tender.
Ingredients
- • 6 large ripe beefsteak or globe tomatoes
- • 180g Carnaroli or Arborio rice (raw)
- • 3 medium potatoes, peeled and cut into wedges
- • 2 cloves garlic, minced
- • Handful of fresh basil leaves, chopped, and 1 tsp dried oregano
- • 6 tbsp extra virgin olive oil, salt and freshly ground black pepper
Preparation Steps
Slice tops off tomatoes and reserve as 'hats'. Scoop out tomato pulp into a bowl and blend or chop finely. Stir raw rice, minced garlic, chopped basil, oregano, 3 tbsp olive oil, salt, and pepper into the pulp. Let steep for 45 minutes at room temperature so rice absorbs juices.
Preheat oven to 190°C. Lightly salt inside of hollowed tomatoes. Fill each tomato 3/4 full with the rice mixture (rice expands as it cooks). Cover with tomato hats.
Place stuffed tomatoes in a baking dish. Fill empty spaces with potato wedges. Toss potatoes with remaining olive oil, salt, and pepper.
Bake for 50-60 minutes until tomatoes are tender and slightly blistered, rice is fully cooked and creamy inside, and potatoes are golden and crisp. Serve warm or room temperature.