Tomatoes stuffed with rice and potatoes

Tomatoes stuffed with rice and potatoes

Tomatoes stuffed with rice and baked potatoes are a beloved dish of Roman and Lazio home cooking. They became popular in the 1950s–60s as a summer staple: simple, affordable, and satisfying.

Ripe tomatoes were hollowed out and filled with raw rice, fresh herbs like basil or mint, and a drizzle of olive oil. As they baked, the rice absorbed the tomato juices, becoming full of flavor. The potatoes, roasted alongside, soaked up the same aromas, making the dish complete.

Today, tomatoes with rice and potatoes are a true symbol of Lazio’s cuisine: rustic, fragrant, and tied to family gatherings. In Rome, you can still find them in bakeries and delis, often served cold – as tradition says, “they taste even better the next day.” 🍽️ Serve: 4 ⏲️ Time: 1 hour and 15 minutes 🧺 Ingredients:

• 6 large ripe tomatoes

• 240 gr rice

• 10 fresh mint leaves (or basil)

• 10 ml extra virgin olive oil

• 3 medium potatoes

• 250 ml water

• Salt & pepper to taste

🥣 Instructions:

1. Prepare the tomatoes Wash and dry the tomatoes. Slice off the top (“lid”) and set aside. Scoop out the pulp and save it in a bowl.
   

2. Make the filling Chop the pulp finely, removing any hard bits. Mix with washed rice, chopped mint, salt, pepper, and olive oil.
   

3. Fill the tomatoes Stuff the tomatoes with the mixture and close with their lids. Place on a baking tray lined with parchment paper.
   

4. Add the potatoes Peel and cut the potatoes into wedges. Place them in the baking dish with the tomatoes. Add water, salt, and a drizzle of oil.
   

5. Bake

   Cover with parchment paper and foil. Bake at 200°C (390°F) for 45 minutes, then uncover, reduce to 180°C (350°F), and bake for another 15 minutes.

💡Tips:

• Best served warm or cold – even tastier the next day!