Stuffed tomatoes
Region or stateTurkey, Iran, Azerbaijan, Armenia, France, Italy, Greece, Argentina, Uruguay, Romania
Serving temperatureHot or room temperature[1]

Stuffed tomatoes are one of a number of dishes in which tomatoes are filled with ingredients, usually including rice. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.[2]


In various languages, the name of the dish literally means "stuffed tomatoes", including Azerbaijani: Pomidor dolması and Turkish: Domates dolması).[3] Elsewhere the name specifies that the dish includes rice such as Italian: Pomodori al Riso.[1]

Preparation and ingredients

In Turkey, the fruit are stuffed with meat (lamb) and rice; other ingredients are onion, parsley, olive oil, mint, black pepper, and salt. In the Roman dish, the filing is traditionally made with rice alone[1] and it can additionally be flavored with cinnamon.[4]

In Provence, France, it is common to prepare tomate farcies with minced meat, breadcrumbs and cheese.[5] In Nice, the fruits are initially emptied and subsequently flavored with a filling of onion, garlic, aubergine, pepper, tomato paste and marjoram.[6][7]

See also


  1. ^ a b c Marx, Sasha (10 September 2019). "Stuff Your Face With Roman Rice-Stuffed Tomatoes". Serious Eats. Retrieved 3 September 2020.
  2. ^ Dolma making and sharing tradition, a marker of cultural identity Archived 2017-12-07 at the Wayback Machine. UNESCO Intangible Cultural Heritage.
  3. ^ "stuffed tomatoes in ground meat and basmati rice - Ozlem's Turkish Table". Retrieved 15 December 2017.
  4. ^ Jenkins, Nancy (29 May 1985). "Bringing out the Best in Food: a Tasteful Story". The New York Times. New York. Retrieved 3 September 2020.
  5. ^ Audrey (2020-07-13). "Classic Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes)". Pardon Your French. Retrieved 2022-06-16.
  6. ^ "Ricetta Pomodori alla nizzarda". Buonissimo (in Italian). Retrieved 2022-06-16.
  7. ^ "Grilled Ratatouille-Stuffed Tomatoes • The Heritage Cook ®". The Heritage Cook ®. 2011-07-19. Retrieved 2022-06-16.