Rome-Style Rice-Stuffed Tomatoes

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A beloved Roman summer classic from the city's Jewish quarter, ripe tomatoes are hollowed and packed with rice, fresh herbs, and Pecorino, then slowly baked until the rice is tender and infused with tomato juices. Serve warm or at room temperature as a contorno or light vegetarian main.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 9 gSugar
• 11 gProtein
• 520 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 2.5 mgIron
• 35 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Tomatoes

• 8 large ripe tomatoes (about 2 lb / 900 g), firm and round
• 1 tsp fine sea salt, for drawing out moisture
• 3 tbsp extra-virgin olive oil, plus more for drizzling

For the Rice Filling

• 1 cup Arborio or other short-grain rice (200 g)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp fresh basil leaves, chopped
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp fresh mint leaves, chopped
• 1/2 cup grated Pecorino Romano (50 g)
• 1 cup warm vegetable broth or water
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Directions

1. Preheat the oven to 350°F (175°C). Slice about 1/2 inch off the top of each tomato and reserve the caps. Using a small spoon or melon baller, gently scoop out the inner pulp and seeds, leaving a 1/2-inch-thick shell. Lightly sprinkle the insides with the 1 tsp of salt, place upside down on a plate, and let drain for 15 minutes.
2. Meanwhile, chop the reserved tomato pulp (discarding the hard cores). Warm 3 tbsp olive oil in a skillet over medium heat, add the onion, and cook until translucent, about 5 minutes. Add the garlic and chopped tomato pulp; simmer for 8-10 minutes until thickened and jammy. Remove from heat and let cool slightly.
3. In a large bowl, combine the raw rice, basil, parsley, mint, Pecorino Romano, cooled tomato pulp mixture, warm broth, salt, and pepper. Stir well so the rice is evenly coated and starting to absorb the liquid.
4. Pat the hollowed tomatoes dry with paper towels and stand them upright in a snug baking dish (a round ceramic or earthenware dish works best). Spoon the rice mixture into each tomato, filling only about three-quarters full because the rice will expand substantially as it bakes. Replace the reserved caps on top, leaning them slightly askew.
5. Drizzle the stuffed tomatoes generously with olive oil and pour about 1/2 cup of water into the bottom of the baking dish to keep the environment moist. Cover the dish tightly with foil and bake for 30 minutes.
6. Remove the foil and continue baking for another 15-20 minutes, until the rice is tender (test by piercing through a tomato cap), the tops are lightly caramelized, and any liquid in the dish has mostly been absorbed.
7. Let the tomatoes rest at room temperature for at least 10 minutes before serving; this allows the rice to finish setting and the flavors to meld, just as Romans enjoy them.
8. Serve warm or at room temperature, drizzled with any pan juices and a final grind of black pepper. They are excellent on their own or alongside roasted meats.

Cook’s Notes

• Do not overfill the tomatoes: the rice swells considerably and will burst the shells if packed too tightly.
• Choose firm, ripe tomatoes of similar size so they cook evenly; beefsteak or Roma-on-the-vine varieties work beautifully.
• Save and chop the tomato pulp — it carries the signature sweet-tangy backbone of the dish and should never be discarded.
• Resting the tomatoes after baking is essential; the rice continues to absorb liquid and firms up to the perfect creamy-yet-distinct texture.
• Traditionally served at room temperature the next day, when the flavors have fully developed — make ahead if you can.

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