Tomatoes stuffed with rice (Pomodori al riso) from Five Quarters: Recipes and Notes from a Kitchen in Rome (page 246) by Rachel Roddy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soosie on May 22, 2026

    I love this recipe so much! This time I added a couple of sprigs of mint and parsley with the basil. Gorgeous!!!

  • Soosie on April 22, 2026

    Bloody fantastic. It’s the first time I’ve followed a recipe for rice-stuffed anything and not ended up with raw rice in mushy veg. Utterly delicious!

  • danielis on March 06, 2018

    This is one of my favourite recipes. It isn't the quickest but it is seriously delicious. I love the rice filled tomatoes with potatoes. It's carb heaven!

  • a2cook on September 25, 2016

    Very very good! And very simple to make. Had a little extra tomato/rice stuffing, so baked that in a ramekin alongside the main recipe. This is definitely going into my "favorite recipes" list!

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Reviews about this recipe

  • Salt Sugar and I

    I love how this meal is honest home cooking that doesn't skimp on taste. No flashy ingredients or techniques, just a damn delicious dinner.

    Full review
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