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Pomodori al Riso
Roman stuffed tomatoes filled with herbed rice and baked until their tops soften and collapse — a summer classic. Using uncooked rice in the filling is what lets it slowly absorb the tomato's juices as it bakes, swelling to fill the tomato from the inside rather than staying dry and separate.
Ingredients
Instructions
Cut tops off tomatoes, scoop out flesh and juice into a bowl.
Mix uncooked rice with tomato flesh, garlic, basil, parsley, 4 tbsp olive oil and seasoning.
Fill each tomato three-quarters full with rice mixture — it will expand.
Replace tomato tops, arrange in a well-oiled baking dish.
Drizzle remaining olive oil over tomatoes.
Bake at 180C for 1 hour until rice is cooked and tomatoes are collapsed.
Serve warm or at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
