About the Recipe
Pomodori Ripieni di Riso is a timeless Italian summer recipe that celebrates a handful of humble ingredients. Fresh tomatoes are hollowed out and stuffed with uncooked rice, fragrant basil, parsley, garlic, and good olive oil, then baked slowly until the rice cooks directly in the tomato juices. This traditional method requires no pre-cooking and delivers incredible flavor with minimal effort. Naturally vegan and gluten-free, these baked tomatoes are just as delicious served warm as they are enjoyed the next day, making them perfect for relaxed lunches, picnics, or simple weeknight meals.
Ingredients
6–8 medium ripe tomatoes (vine or Roma work well)
½ cup uncooked short-grain rice (Arborio or Carnaroli is ideal)
2 cloves garlic, minced
¼ cup extra-virgin olive oil, plus more for drizzling
2 tablespoons chopped fresh parsley
6–8 fresh basil leaves, torn
Salt, to taste
Freshly ground black pepper
Optional: diced potato wedges for the pan (very traditional!)
Preparation
Cut off the tops of the tomatoes and set them aside like little “lids.” Scoop out the pulp and seeds into a bowl, being careful not to pierce the tomato walls. Lightly salt the inside of the tomatoes and place them cut-side down on a rack or paper towel to drain for 15–20 minutes.
Chop the reserved tomato pulp finely. Add the uncooked rice, garlic, parsley, basil, olive oil, salt, and pepper. Stir well — the mixture should be loose and juicy, not dry.
Let the rice mixture sit for 20–30 minutes. This step is key: the rice begins absorbing the tomato juices before baking.
Arrange the tomatoes upright in a baking dish. Spoon the rice mixture into each tomato, filling them about ¾ full (the rice expands as it cooks). Place the tomato tops back on.
Add potatoes (optional but amazing)
If using potatoes, toss them with olive oil and salt and scatter them around the tomatoes in the dish.
Drizzle everything generously with olive oil. Bake at 400 degrees Fahrenheit uncovered for 50–60 minutes, until the tomatoes are tender and the rice inside is fully cooked.
Rest before serving
Let the tomatoes rest for 10 minutes before serving — they’re best warm or at room temperature.
Notes
Short-grain rice is essential; long-grain won’t cook evenly this way.
The filling should be very moist going into the oven — dry filling = undercooked rice.
These are even better the next day, served at room temperature with crusty bread.
Vegan, naturally gluten-free, and peak Italian summer food.