Big sweet tomatoes stuffed with rice and roasted are a summer staple in Rome. The tomatoes get squishy soft and their flavor deepens. Sometimes wedges of potatoes are roasted alongside, and they soak up the herby tomato juices. Together the two make a satisfying meal.

Roman Rice-Stuffed Tomatoes with Roasted Potatoes is a delightful Italian dish that combines juicy ripe tomatoes with flavorful rice stuffing and crispy roasted potatoes. The tomatoes are hollowed out and filled with a mixture of cooked rice, Pecorino Romano cheese, fresh basil or parsley, and seasonings. The stuffed tomatoes are then baked to perfection, resulting in a savory and satisfying meal. Served alongside roasted potatoes, this dish offers a wonderful combination of textures and flavors. Whether enjoyed as a main course or a side dish, Roman Rice-Stuffed Tomatoes with Roasted Potatoes is sure to impress with its rustic charm and delicious taste.

Serves 6

INGREDIENTS

• Salt
• ⅔ cup short-grain rice, such as Arborio
• 6 large ripe tomatoes
• ¼ cup plus 1 tablespoon extra-virgin olive oil
• ½ cup freshly grated Pecorino Romano
• ¼ cup chopped fresh basil or parsley
• Freshly ground pepper
• 2 pounds waxy potatoes, such as Yukon Golds, peeled and cut into ½-inch-thick wedges

INSTRUCTIONS

1. Bring 8 cups salted water to a boil in a medium saucepan. Add the rice and cook, uncovered, stirring occasionally, for 10 minutes. Drain and place the rice in a bowl.
2. Meanwhile, preheat the oven to 425°F.
3. Cut the top ½ inch off the tomatoes and reserve the caps. Scoop out the tomato pulp and juices. Chop the pulp and add it, with the juices, to the bowl with the rice.
4. Add 2 tablespoons of the oil, the cheese, basil, and salt and pepper to taste to the bowl with the rice and tomato mixture. Stir well to combine.
5. Stuff the rice mixture into the tomatoes and place the reserved caps on top.
6. Put the potatoes in a baking pan large enough to hold them and the tomatoes in a single layer. Toss them with the remaining 3 tablespoons of oil and salt to taste. Spread them out in the pan.
7. Bake the potatoes for 15 to 20 minutes, or until just beginning to brown.
8. Toss the potatoes in the pan. Place the stuffed tomatoes in between the potatoes.
9. Bake for 30 minutes more, or until the tomatoes and potatoes are tender.
10. Serve the mozzarella-stuffed peppers warm or at room temperature. Enjoy!

SERVING SUGGESTIONS:

• Serve the Roman Rice-Stuffed Tomatoes with Roasted Potatoes as a main course accompanied by a fresh green salad or steamed vegetables.
• Pair it with crusty bread or garlic bread to soak up the delicious tomato juices and rice stuffing.
• Serve it alongside grilled or roasted meats, such as chicken, beef, or lamb, for a complete and satisfying meal.
• Garnish with additional fresh herbs, such as basil or parsley, for added freshness and color.
• Drizzle a bit of extra-virgin olive oil over the stuffed tomatoes and roasted potatoes for extra flavor and richness.
• Serve with a side of marinara or tomato sauce for dipping or spooning over the stuffed tomatoes.
• Enjoy it as a vegetarian option for a dinner party or gathering.
• Consider serving it as a side dish for a Mediterranean-themed meal, alongside other Italian or Greek dishes.
• Pair it with a glass of red wine, such as Sangiovese or Merlot, to complement the flavors of the dish.
• Finish the meal with a light dessert, such as fresh fruit or a simple lemon sorbet, to cleanse the palate.