Pomodori col Riso


Anyone else read Design Sponge and totally fall in love with this recipe they posted a few weeks ago? Garden-fresh tomatoes, rice, potatoes, basil–how much more beautiful and simple could a recipe be?

Given that my Cherokee Purple tomato plant is actually producing now, I couldn’t wait to try out this Pomodori col Riso (rice stuffed tomatoes), a “staple of Roman ‘fast food'” with a girlfriend the other weekend. While we snacked away on local bread and artisanal olive oils, the stuffed tomatoes slowly baked in the oven and gave off the most inviting aroma. It was so hard not to open the oven every few minutes to waft all the goodness.

So did such a simple recipe result in a memorable meal? Most definitely. From the soft, rich roasted tomatoes to the crispy golden potato wedges, everything about this dish made me fall in love with it. In the bottom of the pan, olive oil & tomato juices pooled, the perfect liquor to swipe fresh bread in, and the basil-scented rice tied the dish together.

I must admit I’m more intrigued by Roman cuisine after trying this recipe. Anyone have any good suggestions for recipes to try next?

Pomodori col Riso

From Design Sponge

4 -5 medium-sized tomatoes
1 c white rice (I used Basmati)
4 cloves garlic, minced
2 tbsp fresh basil, minced
1-3 medium-large potatoes
olive oil
Sea salt & fresh cracked black pepper

Preheat oven to 350F.

Wash and dry the tomatoes. In a casserole dish or shallow baking pan that will allow the food to fit in snugly, brush a teaspoon of olive oil over the bottom. With a sharp knife, cut the tops off the tomatoes and set aside. You will use them to cover the tomatoes before placing in the oven.

With a spoon, carve out the insides of the tomatoes and scoop the flesh and juice into a blender. Blend the tomato pulp and juice until liquid. Strain through a mesh colander to remove seeds.

Mix the tomato juice and rice in a bowl. Add the basil and garlic along with 1/2 tsp sea salt and some black pepper.

Stuff the tomatoes 3/4 full with the rice mixture and place in the pre-oiled dish.

Skin the potatoes and slice into bite-sized wedges. Fill in all the empty spaces in the baking dish with the potatoes.

Drizzle olive oil on top of the potatoes and sprinkle with a little sea salt and black pepper.

Place the tops on the tomatoes and bake in the oven for approximately 1 hour or until the rice is completely cooked. You will notice that the rice is a little crunchy on top which is fine.

Serves 4

On this Day in MoFos Past:
2008: Seitanic Pot Pie
2008: Vegan Walking
2011: Chaba Thai

9 Responses to “Pomodori col Riso”
  1. Monika says:

    “Anyone else read Design Sponge and totally fall in love with this recipe they posted a few weeks ago?” Yes and yes!

    Looks delicious – I can practically smell the tomatoes through the screen. This is the first year I haven’t grown Cherokee Purples, I bet they were fantastic for this dish!

  2. What a gorgeous dish! Never heard of it before, so thank you for enlightening me. It’s such a nice presentation with the overflowing tomatoes and the vertical potatoes surrounding them!

  3. FoodFeud says:

    I love how the potatoes are standing up in the pan like that! And roasted tomatoes are lovely.

  4. Eileen says:

    I just recently harvested my first cherokee purples too! I don’t know if I’ve ever made stuffed tomatoes as an adult, although we definitely got them once in awhile when I was little–fresh from my mom’s gardenful of tomatoes. :) Sounds great for the incoming cool weather!

  5. Chrissy says:

    Wow! This looks so fancy but sounds fairly simple! I’m going to keep this in mind next time I need to impress someone.

  6. Mel says:

    This looks amazing Jes! Such a pretty dish and I can imagine how fantastic it would have smelt whilst baking. I’m not familiar with Roman dishes but if this is anything to go by I’m all for it.

  7. lazysmurf says:

    I think I saw your post about this on instagram because I immediately read the DS post. I have to make this. And turn it into tacos somehow…

  8. Is the rice pre-cooked or does it cook inside the toms? Your dish looks amazingly good!

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