Baked Stuffed Tomatoes with Rice – Perfectly Firm and Flavorful
Here’s a complete and detailed version of the famous Italian Pomodori Ripieni di Riso — a summer classic that’s simple, wholesome, and absolutely delicious.
The secret? Letting the rice rest and choosing the right kind of tomato.
Ingredients (Serves 4)
- 4 large ripe red tomatoes (round variety, like ramato)
- 200 g (about 1 cup) rice – preferably Roma, Ribe, or Carnaroli
- 1 garlic clove (optional)
- A small bunch of fresh parsley
- Fresh basil, to taste
- 2–3 tablespoons grated Parmesan cheese (optional)
- Extra virgin olive oil, as needed
- Salt and pepper, to taste
- Diced potatoes (optional, for the baking dish base)
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