Rice stuffed tomatoes - Roman style
- Macchè
- 13 hours ago
- 2 min read
This is for the ones who want to visit Rome in a bite.
Rice stuffed tomatoes are the beating heart of Roman culinary tradition. They taste like Italian summer, with their combination of fresh herbs and juicy potatoes on the side. Prepare them the day before, and eat them lukewarm or cold. That's how we like them!
Why do we stuff tomatoes with rice?
This dish is simply iconic. The great idea of stuffing tomatoes with rice comes from the jewish-roman tradition, just like many amazing roman dishes. Back in the days (from 1500 until 1870), roman jewish were segregated in the "ghetto", an area close to the river. While suffering lack of food and space, jewish grandmas came up with dishes we consider iconic today. Some of them are the jewish fried artichokes, and the rice stuffed tomatoes.
This last one was invented to celebrate Pesach (Easter Period), when it is allowed to eat only yeast-free products. Today, you can find the rice stuffed tomatoes in any old-school deli in Rome. They come with juicy potatoes on the side, and a taste of home you will love!
INGREDIENTS:
This recipe makes 8 tomatoes, enough for 4 people. Want to explore other Italian recipes? Check our workshops!
8 ripe large tomatoes (roma tomaten are good)
200 gr risotto rice
1 garlic clove
3-4 potatoes
Fresh basil, torn by hand
Dried oregano, to taste
Extra virgin olive oil, generously
Salt and pepper, to taste
+ Macchè tip
• bread crumbs
• if you make more rice, or it doesn't fit the tomatoes reas the tip below
THE RECIPE:
Cut and empty Wash the tomatoes and cut the top part (it will be the lid). Empty the tomatoes and put the filling in a bowl. Season the whole tomatoes with salt and leave them upside-down (to release water).
Blend and season Blend the tomato filling with garlic, basil, and oregano ultil creamy. Taste and add salt and pepper to your taste. In a bowl put the sauce and the rice, add some olive oil, mix and let it rest for about 30 minutes.
Potatoes! Peel and cut the potatoes in wedges, season in a bowl with oil, salt and pepper. Turn on the oven, static, to 180.
Put the lid on Dry out the tomatoes, and fill them up with the soaked rice. In an oiled tray, put the potatoes at the bottom, and the filled tomatoes on top. Put the lid on the tomatoes. Aren't they cute!
Let them cook In the oven, let them cook for about 60 minutes. Serve lukewarm or the day after.
MACCHÈ TIPS:
You made more rice and it doesn't fit the tomatoes? No problem! Oil up a tray, create a thin layer with the rice and sprinkle some bread crumbs. Add a cup of water, olive oil, salt and pepper. Cover the tray with aluminum foil (so the steam will cook the rice). Put it in the oven for about the same time as the tomatoes. Now you have two delicious roman dishes! This one is called Riso Croccante (Crunchy Rice).
