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Authentic Italian Stuffed Tomatoes with Rice and Potatoes (Roman Recipe)

Authentic Italian stuffed tomatoes filled with rice, garlic, and basil, roasted with potatoes until tender and flavorful—just like in Rome.
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Prep Time 15 minutes
Cook Time 1 hour
plus 15 minutes for soaking the rice 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 380 kcal

Ingredients
  

  • 6 medium tomatoes firm
  • 1 cup uncooked short grain rice Arborio
  • 2 cloves garlic minced
  • 1/3 cup basil torn
  • 3 Tbsp olive oil
  • 2-3 medium potatoes cut into medium dice
  • salt and pepper to taste

Instructions
 

  • Prep the Tomatoes

    Cut the tops off and set aside. Scoop out the pulp and juices into a bowl.Salt the inside of each tomato and place them upside down for about 20 minutes to drain.

  • Make the Rice Filling

    Crush or blend the tomato pulp until slightly smooth. Add:
    Mix and let it sit for at least 15 minutes.👉 This step is key—the rice absorbs all that tomato flavor before baking

  • Prep the Potatoes

    Slice the potatoes thin or into medium dice Toss with:
    Spread them in the bottom of your baking dish.

  • Stuff & Assemble

    Fill the tomatoes with the rice mixture (don’t pack tightly).Place them directly on top of the potatoes .Add the tomato tops back on and drizzle everything with a little more olive oil.

  • Roast

    Bake at 375°F (190°C) for 50–60 minutes, until:
    the rice is tender the tomatoes are soft and slightly caramelizedthe potatoes are golden and crispy on the edges
Keyword authentic Italian stuffed tomatoes with rice and potatoes”