By: Chef Laura Bonicelli
Pomodoro al Riso is a traditional Roman take-out food. Best served room temperature, the dish makes a beautiful addition to an antipasti platter or a light meal served with potatoes. Buy your tomatoes at your favorite Farmers Market!
About Pomodoro al Riso
Pomodoro al Riso is a perfect make-ahead dish. The assembly is simple, but it does take quite a bit of time in the oven. Many recipes call for par-cooking the rice, but I found the entire dish cooks beautifully as long as you tent the pan to steam the rice for the first part of the baking process.
It’s always best to start with ripe tomatoes. When tomatoes are in season locally, that’s not a problem. I buy vine-on tomatoes and put them in a paper bag on my countertop for several days to ripen them in the winter. Typically, I make these with Italian rice, but they will work with any rice you have on hand.
It is incredible how much better the stuffed tomatoes are the day after cooking. Chill them in the fridge overnight and let them stand at room temperature for 30 minutes before serving.
If you want more recipes Join The Club!!!
Step by Step Instructions
More Recipes
Orange Basil Salad with Orange Balsamic Vinaigrette
Orange Basil Salad with Orange Balsamic Vinaigrette Bright and citrusy, this Orange Basil Salad combines juicy orange segments, fresh basil, and crisp greens for a vibrant, refreshing bite. A simple orange-balsamic vinaigrette ties everything together with just the...
🍷 Coq au Vin – A Rustic French Classic with Rich, Wine-Infused Flavor
By: Chef Laura Bonicelli There are some dishes that feel like they carry the soul of a season—and Coq au Vin is one of them. Deep, warm, and completely comforting, this French classic wraps chicken in layers of red wine, smoky bacon, caramelized onions, mushrooms, and...
🍅 Smashed Cherry Tomato Sauce
By: Chef Laura Bonicelli This smashed cherry tomato sauce is one of those recipes that looks simple on paper—but when everything hits the pan just right, it turns into magic. About the sauceI reach for this sauce anytime cherry tomatoes start piling up in the...
Recent Comments