main dishes sardinian

Pomodori Ripieni di Riso e Pecorino

Summer tomatoes filled with rice, herbs, and fresh pecorino, then baked until the tomatoes collapse and the rice cooks through.

Vegetarian Gluten-Free Nut-Free
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Prep 25 min
Cook 1h
Total 1h 25m
Servings 4
Difficulty Medium

Ingredients

Tomatoes

Filling

Herbs

Seasoning

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Instructions

  1. Wash the tomatoes and cut off their tops neatly, keeping the caps aside.

  2. Scoop out the insides carefully and pass the pulp through a food mill or crush it well by hand.

  3. Season the tomato pulp with salt, pepper, olive oil, chopped basil, parsley, oregano, and the rice. Leave it to macerate for about 1 1/2 hours.

  4. Fill each tomato with the rice mixture and tuck in a few cubes of fresh pecorino.

  5. Replace the tomato tops, arrange the tomatoes in an oiled baking dish, and bake at 200 C for about 1 hour, until the rice is tender and the tomatoes have softened.

  6. Serve warm or at room temperature.

Interactive Nutrition Map

4 Servings

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Cheese
Pecorino Fresco (Fresh Sheep Cheese)
120 g
Vegetables
Tomato (Red, Ripe)
984 g
Grains & Bread
White Rice (Uncooked)
93 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Basil
192 g
Fresh Parsley
8 g
Dried Oregano
0.5 g
Salt
6 g
Black Pepper
1 g

Per Serving

317kcalCalories
11gProtein
30gCarbs
18gFat
4gFiber
Sodium
195mg8% DV
Potassium
768mg16% DV
Calcium
254mg20% DV
Iron
2.7mg15% DV
Magnesium
72mg17% DV
Vitamin C
43.2mg48% DV
Vitamin A
285µg32% DV
Vitamin K
227.5µg190% DV
Folate
74µg19% DV
Tomato (Red, Ripe)
White Rice (Uncooked)
Pecorino Fresco (Fresh Sheep Cheese)
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Dried Oregano
Salt
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pomodori Ripieni di Riso e Pecorino belongs on the Sardinian home table. I build it around large ripe tomatoes, dry rice, and pecorino.

I wash the tomatoes and cut off their tops neatly, keeping the caps aside. I scoop out the insides carefully and pass the pulp through a food mill or crush it well by hand.

I replace the tomato tops, arrange the tomatoes in an oiled baking dish, and bake at 200 C for about 1 hour, until the rice is tender and the tomatoes have softened. I serve warm or at room temperature.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide