Pomodori ripieni di riso = the official Summer kickoff. This recipe is one of Rome’s best kept secrets, only those who’ve had some real Vacanze Romane know this delicacy exists.
Small, slightly caramelized, full of carbs, and easy to carry around, baked tomatoes stuffed with rice have all the Romani in agreement: this is the wisest way to make the most out of tomato season.
While deeply satisfying straight out of the oven, they’re even more irresistible once cooled. Letting them rest really brings out the magic in this quintessentially Italian combo of rice, cheese, oregano, and tomato.
RECIPE TRICKS
You slice the tomatoes horizontally, creating an adorable little cap that helps keep all that tomato-y moisture in. Yes! The rice cooks entirely inside each pomodoro, soaking up all the tomato juice and luscious EVOO. Full instructions here.
SHOPPING TRICKS
Market stalls in Rome have signs reading “pomodori da riso”, our tip is to buy medium-sized tomatoes on the vine: they have just enough juiciness + structure for this recipe to achieve the ideal texture.
The rice needs to be very starchy to properly absorb the tomato water without overcooking. Little round grains of Vialone Nano are just perfect.
Pantelleria oregano complements the tomato’s natural floral qualities, while umami powerhouses Sicilian tomato concentrate and Vacche Rosse Cheese add depth + richness.