Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)

5 min prep time
45 min cook time
4servings
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Recipe by Amy Riolo Source The Italian Diabetes Cookbook Photo by Renee Comet
Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)

How to Make Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)

Author Amy Riolo says, "Stuffed tomatoes are one of the ultimate delicacies of the Roman diet and the pride of many home cooks—some of whom bake tiny, matchstick-size pieces of potato along with the tomatoes. Simple and delicious, they are a great accompaniment for grilled seafood and meat. Save this recipe for summer, when tomatoes are at their peak."

5 min prep time
45 min cook time
4servings
1 tomato
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Step-By-Step Instructions:

  1. Preheat oven to 350°F.
  2. Place rice and chicken stock in a saucepan. Bring to boil over a high heat. Cook, stirring constantly, for 20 minutes, or until rice is tender but firm (al dente). Add more water, 1/4 cup at a time, if rice begins to stick to the bottom of the pan. When rice is finished cooking, set aside.
  3. Meanwhile, wipe off the tomatoes, discard the stem without damaging the skin, and lay the tomatoes stem side down. Cut a round slice from the side opposite to the stem; you will be using it as a lid. With a melon scoop, scrape out the flesh of the tomato, being careful not to break the skin. Reserve the pulp and the juice.
  4. Chop the pulp and mix it with the juice (you can use a food processor). In a bowl, combine the pulp and juice with the rice, 3 tablespoons. olive oil, basil, mint, salt, and pepper.
  5. Stuff hollow tomatoes with the rice mixture. Cover with the tomato lids and arrange in a greased baking dish, standing the stuffed tomatoes with the lid side up. Drizzle with the remaining 1 tablespoon. olive oil and bake for 20–30 minutes, or until the tomatoes are cooked through. Serve hot or at room temperature.
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Nutrition facts

4 Servings

  • Serving Size
    1 tomato
  • Amount per serving Calories 250
  • Total Fat 14g
    • Saturated Fat 2g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 28g
    • Dietary Fiber 3g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 4g
  • Potassium 505mg
  • Phosphorous 85mg
Ingredients
arborio rice or calrose rice
1/2 cup
Homemade Chicken Stock, low-sodium chicken stock, or water
1 cup
beefsteak tomatoes
4
extra virgin olive oil, divided
4 tbsp
fresh basil (minced )
1/4 cup
minced mint
1/4 cup
unrefined sea salt
1/8 tsp
freshly ground black pepper
1/4 tsp

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