Pomodori ripieni di riso (rice-filled tomatoes) are one of Rome’s definitive summertime comfort foods, a dish that appears reliably on lunch tables and beach blankets throughout the city’s famously scorching months. As temperatures spike, Roman cooks strategically retreat from their hot stovetops, turning instead to seasonal produce and oven-friendly dishes. At the heart of this Roman […]

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Pomodori ripieni di riso (rice-filled tomatoes) are one of Rome’s definitive summertime comfort foods, a dish that appears reliably on lunch tables and beach blankets throughout the city’s famously scorching months. As temperatures spike, Roman cooks strategically retreat from their hot stovetops, turning instead to seasonal produce and oven-friendly dishes. At the heart of this Roman classic are plump, ripe tomatoes stuffed with seasoned rice, then baked until soft, nearly collapsed, and caramelized at the edges. The potatoes tucked around the tomatoes roast and soften in the bubbling pan juices. Serve it all slightly warm or, better yet, at room temperature after a few hours’ rest, allowing the flavors to deepen. It’s a dish that tastes best when eaten leisurely, ideally at an outdoor table with a view over Rome’s terra-cotta rooftops—or at least with cold beer close at hand.

Tip: Use tomatoes with structure and medium-thick skin. It’s OK if they burst open a bit while cooking, but you don’t want them to explode. 

Serves 4 to 5 

9 ripe but firm medium tomatoes 
Sea salt  
6 tablespoons extra-virgin olive oil, plus more for greasing
1 garlic clove, smashed
1 cup Arborio rice
6 large fresh basil leaves, torn
¼ cup grated Pecorino Romano
1 large potato (I like Yukon Gold), peeled and cut into 1-inch pieces

Preheat the oven to 350°F. 

Using a serrated knife, slice off and reserve the tops of the tomatoes. Using a serrated grapefruit spoon or melon baller, over a bowl, carefully remove and reserve the tomato pulp, taking care to leave ¼ inch of flesh next to the skin—this will help preserve the tomato’s structure while baking. Season the inside of each tomato with salt. 

Heat 2 tablespoons of the olive oil in a shallow, medium pan over low heat. When the oil begins to shimmer, add the garlic and cook until it begins to turn golden, 2 to 3 minutes. Add the tomato pulp, rice, 1 cup of water, and a heavy pinch of salt. Cook the rice over medium-low heat, stirring occasionally, for about 15 minutes, adding water ¼ cup at a time if it begins sticking to the pan. Remove the pan from the heat and stir in the basil and Pecorino Romano. Season with salt. 

Grease a medium ovenproof casserole dish with olive oil. Fill each tomato three-quarters of the way with rice, leaving room for it to expand. Place the reserved tomato tops on top of the rice. Place the tomatoes in the prepared casserole and fill in the space around them with the diced potatoes. Drizzle the remaining 4 tablespoons of olive oil over the tomatoes and add a splash of water to the bottom of the dish. Season the potatoes with salt. 

Bake until the rice is cooked through and the tomatoes are caramelizing around the cut edges, 50 to 60 minutes. Begin checking the tomatoes after 30 minutes, adding water as necessary to keep the bottom from burning. Remove from the oven and let them rest for at least 30 minutes before serving.

**If you liked this recipe, I’ve got plenty more where that came from when my new Rome cookbook drops in the fall. Sign up for for all the cookbook news. In the meantime, you can get more Italian inspo for the summer in ! 

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