Stuffed Tomatoes with Rice with Roasted Potatoes

Stuffed Tomatoes with Rice are a typical dish of Roman gastronomic culture, very common in Roman takeaways, accompanied by diced potatoes cooked in the same pan. They can also be enjoyed cold the next day, but as soon as they are taken out of the oven and left to cool they are delicious.
Stuffed tomatoes with rice are a very simple dish that is prepared with just a few ingredients and is also quite cheap.

Stuffed Tomatoes with Rice with Roasted Potatoes

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  • DifficultyVery easy
  • CostVery cheap
  • Preparation time45 Minutes
  • Rest time1 Hour
  • Cooking time1 Hour
  • Serving6
  • Cooking methodOven
  • CuisineItalian
  • SeasonalitySummer


6 tomatoes
12 tablespoons rice
6 leaves basil
2 cloves garlic
6 tablespoons parmesan cheese (grated)
extra-virgin olive oil
8 potatoes


1 Knife
1 Baking Tray
1 Blender


Wash the tomatoes well and cut off the top cap and keep it aside.
Empty the tomatoes and put the pulp in a container.
Lightly salt the tomatoes and leave them to drain for at least an hour.
Add the basil, 4 tablespoons of oil, salt, pepper and a peeled garlic clove to the tomato pulp.
Blend everything and add rice, mix well.
Arrange the tomatoes on a tray and fill them with a spoonful of rice per tomato.
Cover with the caps and add a drizzle of oil.
Peel the potatoes, cut them into cubes, not too small.
Season them with salt, pepper and oil, about 5-6 tablespoons.
Put them in the pan and add the remaining garlic clove.
Bake in the oven at 200°C for about 1 hour.
Bake and enjoy both hot and cold.

Stuffed Tomatoes with Rice with Roasted Potatoes

Cook’s tips

They can also be enjoyed cold the next day.


You can also flavor the tomato filling with thyme and fresh marjoram.

Italian main dishes

Italian Chicken with peppers

Roman lamb stew

Eggplant parmigiana

Stuffed Tomatoes with Rice

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