'Pomodori con il riso' is a very typical and popular summer dish in the Roman area. You can easily find it in every trattoria or osteria in Rome.
We think it is one of the most authentic flavors of the city, especially if eaten in a family trattoria in somewhere like Testaccio.
Along with traditional local dishes such as lasagna, homemade pasta and 'vino della casa' - local wine - served in half or quarter liter jugs, it does not get more authentic than this.
Very round and large red tomatoes (they may actually be labelled 'pomodori oer riso' on the stalls, spoon of arborio rice, extra virgin olive oil, parsley, basil, oregano, salt and pepper.
Clean the tomatoes and cut them as if you were making a pumpkin for Halloween. Keep the top with the stalk.
With a spoon scoop out the tomato from the inside, and also save the pulp.
In a pan mix the rice with the tomato pulp adding a mixture of chopped garlic, parsley, salt, pepper and olive oil.
Fill the inside of the tomatoes with tis mixture together with more olive oil and salt and pepper according to taste
Cover the tops of each with the tomato pieces saved earlier and line a deep oven tray with olive oil.
Cook in a hot oven for 45 minutes.
When done the tomatoes will, to all effects, be roasted. They should be accompanied with potatoes also cooked in the same way or best of all, cooked together with the tomatoes.