A delicious fusion of art and food

Pomodori al Riso con Salsiccia - Italian Rice Stuffed Tomatoes Recipe

This dish takes the idea of pomodori al riso and leans into something a little heartier. Tomatoes filled with rice cooked slowly in their own pulp and stock, then finished with sausage, basil, and chili. As they bake, everything softens and condenses, turning into something rich, savory, and full of depth.

Pomodori Al Riso Con Salsiccia (Rice-Stuffed Tomatoes with Sausage)

Serves 4–6

Ingredients:

  • 6 large ripe tomatoes (large beefsteak)

  • 3 tbsp olive oil

  • 1 small onion, finely chopped

  • 1 cup arborio rice

  • 2 tbsp tomato paste

  • 1 cup reserved tomato pulp (from scooping out tomatoes)

  • 3–4 cups chicken stock (warmed)

  • 5 fresh basil leaves, torn

  • 200 g (7 oz) pork & fennel sausage, casing removed and crumbled

  • ½ tsp red chili (or chili flakes)

  • Salt & freshly ground black pepper

Instructions:

  1. Slice the tops off the tomatoes (reserve as lids). Scoop out the pulp and set aside. Lightly salt the insides and place upside down on a tray to drain.

  2. In a skillet, heat 1 tbsp olive oil and cook the crumbled sausage until browned. Set aside.

  3. In a large pan, heat the remaining olive oil. Add onion and cook until soft. Stir in the arborio rice and toast for 1–2 minutes.

  4. Pass the tomato pulp through a food mill to make a smooth purée. If you don’t have one, just remove the tough white cores and mash the pulp with your hands until juicy.

  5. Add the reserved tomato pulp and tomato paste. Stir until the rice absorbs most of the liquid. Then, begin adding chicken stock a ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more, as with risotto. Continue until the rice is almost cooked but still firm (you may not need all the stock).

  6. Stir in the basil, chili, and sausage, then season with salt and pepper.

  7. Spoon the rice mixture into the hollowed tomatoes. Replace their lids and arrange in a baking dish. Drizzle with a little olive oil. Bake at 180°C (350°F) for 15-20 minutes, until the tomatoes are tender and the tops slightly wrinkled.

  8. Let cool for 5 minutes before serving.

MainsBianca Bossotomato, rice, stuffedComment