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June 24, 2016 By Deborah Dal Fovo 4 Comments

You say tomato, I say “Pomodori al Riso”
Baked Rice Stuffed Tomatoes

No sooner did I set foot in Italy last summer than the entertaining began. We just arrived in Tuscany and there was already a huge bash happening that night at the villa to celebrate Gianni’s niece’s 18th birthday. A gran gala complete with all the trimmings of an A-list affair had been in the planning stages for months…only for the junior jet-set. My daughter was going with all the cousins and an international guest list of youngsters flown in from London, Paris and beyond. Formal attire was de rigueur for the event — black tie for the boys and long gowns for the girls — and festivities would include champagne (perfectly legal for 18-year olds in Italy), white-glove dinner service, dancing under the stars…the whole shebang. Sounded like fun. But we, the “adults”, were not invited. Only the young and beautiful would attend — a kind of changing of the guard. “That’s ok,” my friend Maria Pia sniffed, “we’ll have our own party for all the parents at our house”. My usual question of “what should I make?” was answered with “qualcosa per un buffet” or something for a buffet dinner. At that exact moment, Maria Pia’s beautiful daughter strutted into the kitchen and announced with aplomb, “I’m wearing a red dress to the party.” Hmmm, I had something rosso on my mind but it was not a dress. There was no question what I would prepare for our dinner party that night and it was also red. Summer was in full swing with record heat waves so tomatoes were ultra-ripe and abundant. And, when you say tomato to me, I immediately think of…Pomodori al Riso.

Baked Rice Stuffed Tomatoes - Pomodori al Riso is a beloved Roman summer dish featuring intensely flavored tomatoes filled with garlic and herb scented rice then baked until wrinkly on a sea of golden potatoes. Simply deliziosi!

Pomodori al Riso is a traditional dish from Rome that pays homage to height-of-summer tomatoes like only Romans can — by placing them center stage as divas of baked vegetables that seduce both the eye and the appetite. Voluptuous tomatoes — kissed first by the sun and then by the oven — are transformed into hollow vessels stuffed with fragrant, garlic-and-herb-infused rice that playfully peeks out from under wrinkly red “caps” perched atop their plump curves like festive hats. In addition to a stunning presentation and easy to serve portions, these intensely flavored stuffed tomatoes are prepared in advance and served at room temperature — making them perfect for summer entertaining.

As with all Italian cooking, making good stuffed tomatoes requires good ingredients: ripe yet FIRM tomatoes, excellent quality rice, fruity extra virgin olive oil, fresh mint, parsley and garlic plus…a little manual dexterity and a lot of patience (I’ll explain later). At the local vegetable stand, I chose tomatoes more-or-less the same size (slightly larger than a tennis ball) by gently squeezing each one to make sure it was firm enough to remain intact during baking. These were pomodori ramati, or cluster tomatoes, that are bright red, round and meaty with a herbaceous, vine-ripened scent. In fact, the ones I selected still had stems attached, some of which I’d leave on for presentation purposes.

Ripe yet firm tomatoes have their tops cut off then are hollowed out to form shells that will hold the rice.

Back in the kitchen, I sliced the rounded tops off the tomatoes to create “lids” then carefully scooped out the pulp, seeds and precious juices from inside each one to form hollow shells with thick walls. This required the use of a serrated grapefruit spoon and a bit of care to avoid piercing the delicate tomato flesh and outer skin (remember the patience I talked about). The hollow tomatoes were turned, cut side down, to drain while the stuffing was made. I pureed the tomato pulp and juices through a food mill to eliminate bitter seeds and tough core then poured in plenty of extra virgin olive oil (I talked about amazing Tuscan olive oil in this previous post). Next, using the resident mezzaluna — a half-moon shaped knife in every Italian kitchen — I made a battuto, or fine chop of garlic-mint-parsley. The rocking motion of the curved blade over this particular combination of herbs released a familiar aromatic scent that reminded me of another classic Roman dish I often make — Carciofi alla Romana — and gives the stuffed tomatoes that unmistakably Roman taste.

An Italian mezzaluna knife rocks back and forth on the cutting board to chop parsely, mint and garlic into a fine paste "battuto".

Rice plays a starring role in this dish and the quality is important. While Arborio works well and is commonly used, Carnaroli or Vialone Nano (also risotto rice) are even better because of their superior quality. I added the raw rice and minced herbs to the tomato juice and gave the mixture a good stir before letting it rest for about half an hour. While the rice soaked up moisture and flavor, I peeled and thickly sliced some potatoes.

Good quality rice is essential for this dish and is macerated in the tomato's own juices and herbs.

With all the prep work done, it was time to put this dish together. I arranged the tomato shells upright in an oiled baking dish and filled them almost full with rice and juices before placing their lids back on. Then I strategically wedged potato slices in between the tomatoes to hold them snugly in place as they baked. The rice would absorb the liquid, plump and cook while the tomatoes baked being held upright by the potatoes that cooked at the same time. At that point I stopped to marvel at the brilliance of the Romans and their clever culinary creativity. But that wasn’t the only thing I was admiring. The sight of the assembled dish was so gorgeous that I grabbed my camera to capture the beauty of nature at work.

Hollowed out tomato shells are filled with rice and topped with their own red lids before being baked.

Deborah Dal Fovo does what it takes to get snap an overhead photo of her beautiful rice stuffed tomatoes before they go into the oven.

As a final gesture of love, I drizzled the tomatoes and potatoes with more olive oil and sprinkled with salt (tomatoes are very needy) before sliding them into the hot oven. The kitchen soon filled with an irresistible aroma, letting me know that the stuffed tomatoes were almost done. When I took them out of the oven after an hour, they were deeply bronzed with wrinkly skin and the potatoes soft with golden edges. I tasted the rice for doneness and it was tender, moist and very tasty. Now came the hard part, but it had nothing to do with work. Tradition dictates that pomodori al riso rest at least one hour before serving to allow flavors to mingle and marry. The temptation was very strong to sneak a tomato, but I resisted. Maria Pia had already set the table and plated the other items for the buffet. There was nothing left to do but wait for guests to arrive and admire our beautiful daughters in their long gowns as they headed off to the gala.

Baked stuffed tomatoes brim with rice infused with the tomato's own juices, garlic and herbs.

Baked Rice Stuffed Tomatoes - A sunny Roman dish perfect for easy summer entertaining.

As we, “the adults”, sat around the large round table under the stars, music from the party at the villa drifted over through the trees and became the background sound to our animated dinner conversation. It was effortless, elegant Italian entertaining at its best. And tonight, Maria Pia’s daughter wasn’t the only lady in red. My baked rice stuffed tomatoes made a spectacular entrance on the table and were enjoyed by all. So, when you say tomato, I will always say “pomodori al riso”.

Italian outdoor dining under the pergola.

 

BAKED RICE STUFFED TOMATOES
POMODORI AL RISO

Created by Deborah Dal Fovo on June 14, 2016

Baked Rice Stuffed Tomatoes - Pomodori al Riso is a beloved Roman summer dish featuring intensely flavored tomatoes filled with garlic and herb scented rice then baked until wrinkly on a sea of golden potatoes. Simply deliziosi! Pomodori al Riso is a beloved Roman dish that is perfect for summer entertaining and as beautiful as it is delicious. Vivid red vine-ripened tomatoes are hollowed out and filled with rice marinated in the tomato’s own juices, olive oil, garlic and herbs then baked until golden, tender and intensely flavorful.  © 2016 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 45h
  • Cook Time: 60h
  • Serves: 8

Ingredients

  • 8 medium, ripe yet FIRM round red tomatoes each weighing 5 to 6 ounces, preferably with stem leaves attached (cluster tomatoes work well)
  • 1 cup/200g Arborio, Carnaroli or Vialone Nano rice (about 2 tablespoons for each tomato)
  • 8 tablespoons/119ml extra virgin olive oil, plus more for greasing baking dish and drizzling
  • 1 large garlic clove, finely minced (about 1 teaspoon)
  • 1 handful fresh flat leaf Italian parsley leaves, finely chopped (about 1 tablespoon)
  • 10 fresh mint leaves, finely chopped (about 1 teaspoon)
  • 3 large Yukon Gold potatoes
  • Kosher or sea salt
  • Freshly ground black pepper to taste

Instructions

  1. Grease a 9 x 12 oven-proof baking dish with olive oil.
  2. Wash and dry the tomatoes. Using a sharp knife, cut a horizontal slice about 3/8-inch off the stem top of each tomato to form a lid, leaving one side attached like a hinge if desired.
  3. Working on one tomato at a time, use a serrated grapefruit spoon or small paring knife to cut around the inside perimeter of the tomato between the wall of flesh and inner pulp. Carefully scoop out the pulp, core, seeds and juice directly into a food mill set over a non-metallic bowl. Scrape out the tomato to create a hollow shell with thick wall of flesh on sides and bottom (about 3/8-inch), taking care not to pierce the flesh or skin while you work. Repeat the process with each tomato.
  4. Sprinkle a bit of salt inside each tomato then turn them upside down on a cutting board to drain while you prepare the rice stuffing.
  5. Puree the tomato pulp and juices through the food mill into bowl, discarding seeds and cores. If you don’t have a food mill, press the contents through a strainer with the back of a spoon into bowl or pulse contents in a food processor to liquify then strain to eliminate seeds and cores.
  6. Add the raw rice, extra virgin olive oil, and minced garlic and herbs to the tomato juices. Season with 1-tablespoon salt and freshly ground pepper then stir to combine and let stand for 30 to 40 minutes.
  7. Preheat oven to 375°F/190°C.
  8. Pat each tomato shell dry, inside and out, with paper towels. Arrange the tomatoes, cut side up, in the oiled baking dish. Fill the tomato shells about 7/8 full with rice stuffing then spoon remaining tomato juices evenly each. Place the lids back on the tomatoes, matching up if separated.
  9. Peel the potatoes and cut into thick slices. Wedge the potatoes in between and around the tomatoes to hold snugly in place. Drizzle the tomatoes and potatoes liberally with olive oil and sprinkle generously with salt.
  10. Cover the baking dish with a sheet of foil and bake in the center of hot oven for 30 minutes. Remove the foil and bake, uncovered, for another 25 to 30 minutes, basting the tomatoes and rice with cooking juices every now and then.
  11. The stuffed tomatoes are done when they are deeply bronzed with wrinkled lids, the rice is tender and moist, potatoes are soft inside yet crispy around the edges, and the cooking juices have thickened to a glaze-like consistency.
  12. Remove from oven and let rest for at least 1 to 2 hours before serving warm or at room temperature as a appetizer, side dish or lunch entree.
Source: Italian Chef Deborah Dal Fovo. All rights reserved.
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Filed Under: Appetizers - Antipasti, Recipes, Rice & Grains, Side Dishes, Vegetables

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Comments

  1. Joann says

    October 19, 2016 at 11:16 am

    Deborah….I just recently stumbled upon a cooking video of yours on Youtube. I immediately came to the website. I am an Italian-American…my ancestors from Sicily. I have a real passion for all things Italian and hope to one day go to Italy. I just want to tell you how thrilled I was to come across your site! There is something very refreshing about it to me and, honestly, reading this post, I felt transported to Italy and felt as though I was there, celebrating with you all. I only wish you could’ve described the rest of the buffet and all of the surroundings! The table set up outside for your feast was also beautiful!
    I have taught a few cooking classes and would like to continue. You have been very inspiring! I also have a cooking blog which, unfortunately has been neglected over this past year due to many changes in our life. I hope to resume posting soon.. I have just subscribed to your site and look forward to reading more of your recipes and hearing of your experiences!

    Reply
    • Deborah Dal Fovo says

      October 23, 2016 at 10:34 am

      Joann,
      Thank you for your lovely comment! I’m glad you like my blog and hope you find the time to continue yours as well. Don’t feel bad about life getting in the way since my blog was 8 years in the making but postponed due to life changes : ). It’s all good. Enjoy cooking and the rest takes care of itself!
      Buon weekend,
      Deborah

      Reply
  2. Dorothy says

    December 7, 2016 at 12:40 pm

    So beautiful and delicious. Deborah, your posting are dripping with elegance. I too feel transported to Italy and to the joy of summer evenings outdoors. As one who loves to cook I can’t wait to try this recipe next summer. I find all of your recipes to be so delicious and exciting to prepare and present. You are so inspiring! Thank you, Dorothy

    Reply
    • Deborah Dal Fovo says

      December 13, 2016 at 6:32 pm

      Dorothy,

      Thank you so very much for your lovely comment! It makes me happy to hear you feel a connection to Italy through my food and blog posts. It is a pleasure to share my passion and knowledge of cooking with you and others and I’m thrilled you find my recipes exciting. It’s the ultimate compliment and put a big smile on my face : )

      Best,
      Deborah.

      Reply

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