These Italian Stuffed Tomatoes Were Life Changing

Baked tomatoes were never something I enjoyed until I made this popular Italian version of  tomatoes stuffed with rice which is now a go-to recipe for me.

How amazing are tomatoes stuffed with rice! There are many different variations but this recipe is always a great success! This appetizer requires an easy preparation, then cooking in the oven does the rest. This is a great summer classic because it is precisely in those days that tomatoes are at their best… beautiful, firm and juicy! However, as you can see from the pictures, you can use smaller tomatoes if that is what is available.

Pasta Maker	Gnocchi Board	Pasta Board	Ravioli Maker
Ravioli Press/Stamper	Ricer	Bialetti Pasta Pot	Bamboo Cutting Board Set of 3
Silpat Baking Mat	Santoku Knife	Measuring Cups and Spoons	Stainless Mixing Bowls
Dutch Oven	Mesh Strainers	Stainless Colander	Stainless Steel Fry Pan

Recipe Ingredient Recommendations

Which Tomatoes Should I Use?

For this recipe the primary concern is the size of the tomatoes and the bigger the better. You don’t need them to be huge, as you can see from my pictures, but it does make life a little easier if they are larger.

What Are The Special Italian Tomatoes?

Most people consider the San Marzano tomatoes to be the “special Italian tomatoes”, but for this recipe, I would avoid trying to use them. The main reason is their shape. The elongated tomato doesn’t take well to being stuffed and they won’t stand up, keeping the stuffing inside.

One option is heirloom tomatoes. These are usually pretty large and firm and can take the abuse needed when scraping out and baking these tomatoes. 

Are Potatoes Required For This Dish?

I would not say that potatoes are required, but they are commonly served with these tomatoes. In fact, every time I’ve ordered this dish in Rome, they come with potatoes so I think it’s fair to call them a traditional pairing.

You could substitute with any root vegetable, apart from a sweet potato or a yam. I say this because these tomatoes aren’t sweet and the pairing with a roasted sweet potato would be odd. Stick with parsnips, carrots or even turnips. Anything you enjoy roasting could be a good substitute.

Can I Use Other Seasonings?

This recipe is very flexible because tomatoes pair well with so many things. For example, you can easily substitute the Basil with any number of different herbs. I like Oregano and tomatoes quite a bit, and adding some spice from peperoncino is certainly a delicious alternative.

While this recipe uses garlic in a pretty traditional way, I would be curious if roasting a head of garlic first would be an interesting addition. Try your favorite!

Italian Stuffed Tomato Recipe

• Preparation Time: 30 min
• Cooking Time: 60 min
• Serves: 4
• Difficulty: Easy

Ingredients

• 8 Large Tomatoes
• 8 ounces (250 grams) Arborio Rice
• 8 ounces (250 grams) peeled Tomatoes
• 1 clove of Garlic
• 1 bunch of Basil
• 8 ounces (250 grams) Potatoes
• 1 Red Pepper
• Salt and Pepper to taste
• 8 Tb. Extra Virgin Olive Oil

Cooking Instructions

1. Cut off the tops of the tomatoes and empty them with a small knife, being careful not to break the skin. Transfer the pulp into a bowl and save. 
2. Add a few chopped basil leaves, a couple tablespoons of olive oil, a pinch of salt and the sliced ​​garlic clove to the pulp. 
3. Depending on the size of the tomatoes, add the peeled tomato and blend everything together with a stick blender.
4. In a saucepan, heat a tablespoon of oil and then add the blended tomato mixture. Cook over a medium heat for 3-4 minutes. Add the rice to the tomato mixture and continue cooking for a couple more minutes, then remove from the heat and set aside.
5. Peel the potatoes and cut them into small cubes of about 1/2 inch (2 cm).
6. Remove the seeds and stem and dice the pepper into pieces of about 1/2 inch (2 cm).
7. Add olive oil to the bottom of a baking dish and add the diced potatoes and peppers, season with a little salt and pepper and mix well.
8. Salt the inside of the emptied tomatoes and fill the tomatoes with the rice mixture up to the edge.
9. Add the stuffed tomatoes to the pan with the potatoes and peppers making sure they are standing up.
10. Place the tomato tops on each tomato.
11. Add to a  350°F (190°C) preheated oven for about an hour.

Serving Suggestions

Once you remove the tomatoes from the oven and let them cool a little bit, serving them is easy. Place two tomatoes on a plate, with their lids, and add some of the potato and pepper mixture. There should be a bit of a sauce from the moisture and oil and it should already be seasoned, so there isn’t much else you would need to serve.

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