Pomodori A La Riso
A vibrant Italian dish featuring hollowed tomatoes filled with herbed rice, baked to perfection, showcasing fresh flavors and a satisfying vegetarian option suitable for any meal.
Ingredients
Instructions
- Cut off tops of tomatoes and scoop out the pulp.
- Place pulp in a sieve and squeeze out the juices.
- Reserve the juice and discard the pulp.
- Combine cooked rice, chopped parsley, dried basil, chopped garlic, and salt in a bowl.
- Add enough reserved juice to the rice mixture to moisten it.
- Spoon the rice mixture back into the hollowed tomatoes.
- Pour remaining juice over the filled tomatoes.
- Place tomatoes on a greased pan with half of the olive oil.
- Replace the tomato tops and drizzle the remaining olive oil over the tomatoes.
- Bake in a preheated 375°F oven for 30 minutes, then reduce temperature to 350°F and bake for another 30 minutes.
Tips & Substitutions
For a flavorful twist, consider adding grated cheese or cooked ground meat to the rice mixture. You can use quinoa or couscous as alternatives to rice for a different texture. Fresh herbs like basil or oregano can enhance the dish, while adjusting the salt to taste is essential if using salty ingredients. Ensure the tomatoes are firm to hold the filling well during baking.
Serving Suggestions
These Pomodori A La Riso can be served as a main dish or a side. Pair them with a fresh salad dressed with Italian Sweet-Sour Dressing for a complete meal. They also go well with crusty bread or a side of roasted vegetables. For a lighter option, consider serving with a side of Mid-Summer Pasta.
Storage & Reheating
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for about 15-20 minutes until warmed through. You can also microwave them, covered, for a quicker option, but the oven helps maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pomodori A La Riso contains roughly 148 calories, with 8g protein, 28g carbohydrates, and 2g fat. It is an excellent source of vitamin C (61% of the Daily Value), iron (31% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1459mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the tomatoes ahead of time?
Yes, you can hollow out the tomatoes and prepare the rice mixture a day in advance. Store them separately in the fridge and combine them just before baking. This saves time and allows the flavors to meld together for a delicious dish.
What type of tomatoes are best for this recipe?
Choose large, ripe tomatoes like beefsteak or heirloom varieties, as they hold up well during baking and have a good balance of sweetness and acidity. Avoid overripe tomatoes to ensure they maintain structure when stuffed and baked.
Can I make this recipe vegan?
Absolutely! This dish is naturally vegan if you skip any cheese or meat additions. You can also use vegetable broth instead of water for cooking the rice, enhancing the overall flavor while keeping it plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).