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Neapolitan Tomatoes Stuffed With Rice - Pomodori col Riso

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This is a classic Neapolitan recipe for stuffed tomatoes; they'll work well as either an antipasto or a side dish, and can be served wither hot or cool. To serve 6 you'll need:

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes


  • 12 round, large tomatoes
  • 3/4 cup (150 g) rice (medium grained will be fine -- expensive short-grained would be too much)
  • 1 clove garlic
  • 5 tablespoons olive oil
  • 3 tablespoons freshly grated Parmigiano
  • Salt & pepper to taste
  • 1 cup dry white wine
  • Fresh shredded basil or oregano


Boil the rice in lightly salted water, and when it reaches the al dente stage drain it and run it under cold water to keep it from cooking further.

While you're cooking the rice, wash and dry the tomatoes, then cut around their caps and scoop out the pulp with a spoon, being careful not to puncture the tomatoes. Do the scooping over a bowl so as to catch all the liquid that drips from the tomatoes as well, and when you are done blend the pulp and juice. Then combine the blended tomato pulp with the remaining ingredients except the wine.

Preheat your oven to 375 F (170 C).

Stuff the tomatoes with the filling without tamping down too hard, replace the caps, and put them in a lightly oiled oven proof dish. Pour the wine into the dish and bake the tomatoes until done, about 45 minutes. Serve your tomatoes stuffed with rice either hot or cool.

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