5 from 4 votes
BEST Stuffed Tomatoes with Rice (Pomodori Con Riso)
Stuffed Tomatoes with Rice Recipe (Pomodori Al Riso)- I’m thrilled to share a truly delectable recipe straight from the heart of Italy—stuffed tomatoes with a creamy risotto filling that utilizes the fresh pulp of the tomatoes themselves. This dish perfectly embodies rustic Italian cooking with simple ingredients and robust flavors. Let's dive into these pomodori ripini di riso!
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Servings:
6
Calories:
203 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
For the Potatoes:
- 1 ½ pounds potato 675g, Yukon Gold, peeled and cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rosemary roughly chopped
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the Stuffed Tomatoes:
- 6 beefsteak tomato 8 to 10 ounces each, or heirloom tomatoes
- 1 large shallot 50g, minced
- 1 medium garlic 5g, minced, clove
- ¾ cup arborio rice 6 ounces; 165g, risotto rice, such as Arborio or Carnaroli
- 1 tablespoon tomato paste
- 1 teaspoon oregano dried
- 1 cup basil roughly chopped, fresh leaves
- chicken stock low-sodium broth, or vegetable stock, as needed, homemade
- extra virgin olive oil remaining 2 tablespoons
Instructions
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). In a large baking dish, combine the potatoes with rosemary and 2 tablespoons of olive oil. Season with salt and pepper to taste. Toss everything well to coat the potatoes evenly. Spread them in a single layer in the baking dish. Roast the potatoes until they are tender and a knife inserts easily into a piece, about 30 minutes. Once done, remove from the oven but keep the oven on for later use.
- Prepare the Tomatoes: Slice the tops of the large tomatoes and set aside the tops. With a small paring knife and spoon gently scoop out the tomato pulp, making sure not to break the outer shell. Reserve the pulp and tomato juice.
- In a small blender or food processor, blend the tomato pulp and juices into a puree. This will be used to cook the risotto, enhancing its flavor with fresh tomato goodness.
- Lightly salt the inside of the tomato shells with a pinch of salt and place them upside down on a paper towel to drain any excess moisture.
- Make the Tomato Risotto: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic, sautéing until soft and translucent, about 3-4 minutes. Stir in the risotto rice and cook until it is well-coated with the oil and begins to toast slightly about 2 minutes. Add the tomato paste, dried oregano, and about a cup of the blended tomato puree. Cook, stirring constantly, until the liquid is mostly absorbed.
- Stir and Cook Risotto: Continue to add the remaining tomato puree and broth, a little at a time, waiting for each addition to be absorbed before adding more, until the rice is creamy and al dente. This should take about 18-20 minutes. Depending on the rice, you may not need all the liquid, or you might need a bit more broth. Remove from heat and stir in the chopped fresh basil. Season with salt and pepper to taste.
- Stuff and Bake the Tomatoes: Dab the cavity of each tomato with paper towels once more. Nestle them upright among the roasted potatoes in your baking dish. Spoon the rice mixture into the empty tomatoes. Place the tops of the tomatoes back on each stuffed tomato. Drizzle the tops of the tomatoes with the remaining tablespoon of olive oil. Return the dish to the oven and bake for about 20-25 minutes, or until the tomatoes are thoroughly heated and begin to soften.
- Serve these gorgeous stuffed tomatoes hot, with the roasted potatoes on the side. The blend of flavors from the fresh tomatoes, creamy risotto, and aromatic herbs is just sublime—a true taste of Italy right at your table. Enjoy this delightful dish, and as we say in Italy, "Buon appetito!"
Cup of Yum
Notes
- Top Tips
- Select the Right Tomatoes: Choose large, firm tomatoes that can hold their shape well after being baked. Beefsteak tomatoes are ideal due to their size and relatively thick walls. Ensure they are ripe but not overly soft.
- Scoop Carefully: When hollowing out the tomatoes, use a small spoon and work gently to avoid piercing the tomato walls. Leaving a good margin around the edges helps maintain the structure of the tomatoes during baking.
- Salt the Tomatoes: After hollowing out the tomatoes, sprinkle a little salt inside each one and set them upside down on a paper towel to drain. This step helps to remove excess moisture, preventing the risotto from becoming too watery.
- Cook Risotto Properly: For the risotto filling, ensure you add liquid gradually and stir frequently. This method releases the rice's starches, giving the risotto its characteristic creamy texture while keeping the grains al dente.
- Pre-roast the Potatoes: Roasting the potatoes before adding the tomatoes ensures they are beautifully crispy and golden when the dish is completely cooked. It also helps manage the overall cooking time more efficiently.
Nutrition Information
Calories
203kcal
(10%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
29mg
(1%)
Potassium
373mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1293IU
(26%)
Vitamin C
19mg
(21%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 203
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 29mg | 1% |
| Potassium | 373mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1293IU | 26% |
| Vitamin C | 19mg | 21% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.