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Pomodori al Riso

Prep Time 40 mins
Cook Time 30 mins
Course Appetizer, or main dish
Cuisine Italian
Servings 8

Ingredients
  

  • 8 medium tomatoes
  • ½ cup long-grain rice (can use Arborio rice, but it will be more starchy.)
  • 3 tbsp. olive oil
  • ½ medium red onion, diced
  • 1 lb. potatoes, cut in 1/2 inch wedges (use roasting potatoes)
  • 3-4 whole garlic cloves, skinned and crushed
  • 1 sprig rosemary
  • sea salt to taste

Instructions
 

Prep the tomatoes

  • Using a sharp serrated knife, cut off the tops of the tomatoes. DO NOT DISCARD. Before baking, we will place the tops back on the tomatoes.
    pomodori al riso
  • Using a spoon, scoop out the insides of each tomato. Sprinkle a bit of salt inside each empty tomato and set each one upside down in a pan to drain. Put all pulp, seeds, and juice in a bowl. Using a hand blender, blend the pulp, seeds, and juice together until uniform. If desired, strain out the seeds. (I don't mind the seeds, so I leave them in.) The mixture will be very liquidy. Set aside.
  • In a saute pan, heat 1 Tbsp. olive oil and add onion. Saute for 2-3 minutes on medium heat until fragrant. Add dry rice, stir briefly and then add tomato pulp mixture and a pinch of salt. Stirring often, gently simmer uncovered until rice begins to soften (al dente) and most of the liquid is absorbed, about 10 minutes. If needed, add a spoonful of water or broth while cooking. Set aside. You don't need to cook the rice completely here because it will finish cooking in the oven when inside the tomato.

Prep the potatoes

  • Coat a large baking dish with 1 Tbsp. olive oil. Add potatoes, rosemary leaves, and garlic cloves. Sprinkle with salt and 1 Tbsp. olive oil. Mix well to coat.

Assembling the dish

  • Place the empty tomatoes among the sliced potatoes, using the potatoes to keep each tomato upright. Fill each tomato with rice filling, making sure to fill completely. Cover each tomato with its top. Place the top firmly so steam is created inside the tomato.
    Pomodori al riso
  • Bake at 375° F for 30 minutes until potatoes are done. Test by poking a potato wedge with a fork.
  • Serve by placing some potatoes on the plate and a pretty red tomato in the center. Buon appetito!
Keyword pomodoro, rice, riso, tomatoes