This recipe is a true showstopper and one of the most beloved dishes from Rome. Juicy beef tomatoes are hollowed out, filled with flavourful rice cooked in their own tomato sauce, and baked to perfection with golden potatoes.
The secret? Cooking the rice inside the tomatoes infuses it with all the natural sweetness of the tomato, while Pecorino cheese and oregano bring depth and richness. It’s a dish that’s as comforting as it is impressive, and according to Alan, it’s the best Italian dish yet!
Perfect as a main or side dish, this recipe is all about celebrating the humble tomato and turning it into something extraordinary
What is ‘Pomodori Ripieni’?
Pomodori ripieni translates to “stuffed tomatoes” in English. It have their roots in central and southern Italy, particularly in regions like Lazio, Campania, and Tuscany, It’s a traditional Italian dish where ripe tomatoes are hollowed out and filled with a variety of ingredients, often including rice, breadcrumbs, cheese, herbs, and sometimes meat or vegetables. The stuffed tomatoes are then baked, allowing the filling to meld with the tomato’s natural juices. It’s a versatile dish, typically served as a starter or side, and can be customized based on regional variations and personal preferences.
Tips
- Use firm, ripe tomatoes like beefsteak or vine tomatoes so they hold their shape while baking.
- Sprinkle a little salt inside the hollowed tomatoes and let them sit upside down for 10–15 minutes to draw out excess water—this prevents sogginess and concentrates the flavour.
- Choose tomatoes that are roughly the same size so they cook evenly.
- Don’t discard the tomato pulp—blend it and mix it into your filling or use it as a base in the baking dish for extra flavour and moisture.
Storage
Let pomodori ripieni cool to room temperature, then store them in an airtight container in the fridge for up to 2-3 days. They reheat well in the oven, but many Italians enjoy them cold or at room temperature the next day, when the flavours have developed even more. They’re not ideal for freezing, as the tomato texture can become watery once defrosted.
More Tomatoes Recipes
Pomodori Ripieni (Stuffed Tomatoes – Roman Style)
Ingredients
- 110 g rice I used the Carnaroli variety, the one you would use for risotto
- 1 garlic
- 1/4 onion
- handful of grated Pecorino cheese
- 4 beef tomatoes or large tomatoes with tougher skin
- 1 tsp oregano fresh basil is also great!
- 1 large potato
Instructions
- Cut the top of the tomatoes off and keep it on the side for now.
- With a spoon, scoop out the pulp from all the tomatoes and pour the liquid and pulp in a bowl (we are going to use it for the next step). Clean all around the inside of the tomatoes so you remain with a tomato “cup”.
- To the bowl with the tomato sauce add: garlic, onion and salt.
- Blitz with a hand blender until completely smooth and liquid.
- Add the rice, origano, oil, cheese and mix well.
- Taste test at this point and adjust salt to taste. (It’s so delicious you’ll want to drink this sauce!).
- Fill up the tomatoes with the rice. The filling should be enough to fill up all the tomatoes.
- If they are not full add some extra water, if you have some leftover rice spread it out on the tray.
- Bake for 1h 20mins at 180C. Add the potatoes after 10 mins.