Pomodori Ripieni alla Romana | Roman-Style Stuffed Tomato Recipe
This classic, Roman stuffed tomato dish is perfect for summer. It’s light, refreshing, and always served cold.
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Cooking tools:
- Mixing bowl
- Chef's knife
- Fork
- Blender
- Measuring spoon
- Measuring cup
- Kitchen scale
- Baking dish
- Oven
- Spoon
- Peeler
- Cutting board
- Pot
- Fine-mesh sieve
- Serving platter
- Plate
Ingredients
- 3 large, ripe tomatoes
- Fresh mint, to taste
- Fresh parsley, to taste
- Fresh basil, to taste
- Fresh thyme, to taste
- 1 clove garlic, minced
- 2 tablespoons (30 grams) tomato paste
- 3 tablespoons (45 milliliters) extra-virgin olive oil, plus extra for drizzling
- Salt
- Fresh black pepper
- 4 ½ tablespoons (70 grams) arborio rice
- 1 large russet potato, peeled and cubed
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