Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)

Roman-Style Rice and Herb-Stuffed Tomatoes (Pomodori Ripieni di Riso alla Romana)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Italian Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

Author Amy Riolo says, "Stuffed tomatoes are one of the ultimate delicacies of the Roman diet and the pride of many home cooks—some of whom bake tiny, matchstick-size pieces of potato along with the tomatoes. Simple and delicious, they are a great accompaniment for grilled seafood and meat. Save this recipe for summer, when tomatoes are at their peak."

  • Prep time
    5 min
  • Cook time
    45 min
  • Servings
    4 Servings
  • Serving size
    1 tomato
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 tomato
  • Amount per serving Calories 250

  • Total Fat 14g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 28g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 4g
  • Potassium 505mg
  • Phosphorus 85mg

Choices/Exchanges: 1 1/2 Starch, 1 Vegetable, 2 1/2 Fat



  • arborio rice or calrose rice
    1/2 cup
  • Homemade Chicken Stock, low-sodium chicken stock, or water
    1 cup
  • beefsteak tomatoes
  • extra virgin olive oil, divided
    4 tbsp
  • fresh basil (minced )
    1/4 cup
  • minced mint
    1/4 cup
  • unrefined sea salt
    1/8 tsp
  • freshly ground black pepper
    1/4 tsp


  1. Preheat oven to 350°F.

  2. Place rice and chicken stock in a saucepan. Bring to boil over a high heat. Cook, stirring constantly, for 20 minutes, or until rice is tender but firm (al dente). Add more water, 1/4 cup at a time, if rice begins to stick to the bottom of the pan. When rice is finished cooking, set aside.

  3. Meanwhile, wipe off the tomatoes, discard the stem without damaging the skin, and lay the tomatoes stem side down. Cut a round slice from the side opposite to the stem; you will be using it as a lid. With a melon scoop, scrape out the flesh of the tomato, being careful not to break the skin. Reserve the pulp and the juice.

  4. Chop the pulp and mix it with the juice (you can use a food processor). In a bowl, combine the pulp and juice with the rice, 3 tablespoons. olive oil, basil, mint, salt, and pepper.

  5. Stuff hollow tomatoes with the rice mixture. Cover with the tomato lids and arrange in a greased baking dish, standing the stuffed tomatoes with the lid side up. Drizzle with the remaining 1 tablespoon. olive oil and bake for 20–30 minutes, or until the tomatoes are cooked through. Serve hot or at room temperature.