# Pomodori con il Riso

Pomodori con il Riso takes 1 hr 20 min (30 min prep, 50 min cooking) and serves 6.

Recipe by detroitnews.com · original: https://www.detroitnews.com/story/life/food/2026/07/29/fresh-tomato-recipes-for-your-summer-kitchen/91076000007/  
Cuisine: Italian · Dish: Rice & grains, Bakes & casseroles  
On Meez: https://meezenplace.app/recipes/pomodori-con-il-riso-tomatoes-stuffed-with-rice-recipe (with step-by-step Cook Mode)

A classic Italian dish of tomatoes stuffed with rice that's just as tasty served cold, making it perfect for a quick summer lunch.

## Ingredients (serves 6)

- 12 ripe tomatoes
- 4 tablespoons extra virgin olive oil, divided
- 1 garlic clove, roughly chopped
- l eaves from 1 small bunch of basil
- 12 tablespoons long-grain or basmati rice
- grated Parmesan cheese, for garnish
- pinch of dried oregano or 1 fresh oregano sprig
- Salt and freshly ground black pepper

## Steps

1. Preheat the oven to 350°F
2. Line a baking dish with dampened parchment paper, shaking off any excess water
3. Wash and dry the tomatoes
4. Slice off the top third of each tomato and set aside the caps
5. Scoop out the flesh inside each tomato with a spoon, being careful not to split the skins
6. Place the tomato pulp in a sieve to drain off the juice
7. Transfer the drained pulp (without juice) to a food processor with 2 tablespoons of olive oil
8. Add the garlic clove, basil leaves, and oregano to the food processor and season liberally with salt and freshly ground black pepper
9. Blend until smooth, then remove the mixture to a bowl
10. Add the rice to the tomato puree and mix well
11. Refrigerate for around 1 hour to allow the rice to soak up the flavor and soften
12. Stuff each tomato cavity with the rice filling mixture
13. Replace the tomato caps and arrange the filled tomatoes in the prepared baking dish
14. Drizzle the tomatoes with the remaining 2 tablespoons of olive oil
15. Cover the baking dish tightly with foil
16. Bake in the preheated oven covered
17. Remove the foil and continue baking until the tomatoes are tender and jammy
18. Allow the tomatoes to cool slightly
19. Serve with grated Parmesan cheese sprinkled on top

## Good to know

### Storing it

Cool quickly and refrigerate in an airtight container for 1–2 days. Eat cold or reheat until steaming hot.