Tomatoes with Rice

Method

1. Cut the tops off the tomatoes and hollow them out with a scoop. Collect the pulp in a strainer; discard the liquid.
2. To the pulp, add half a clove of garlic, plenty of fresh basil, salt, pepper, oregano, and a generous amount of extra virgin olive oil. Add a little crushed tomato (passata). Mix well.
3. Salt the inside of each hollowed tomato and place them upside down in a container to drain any excess liquid.
4. Peel and cut potatoes into pieces roughly the same size as the tomato cavities.
5. For each tomato, measure two tablespoons of carnaroli rice. Add the rice to the pulp mixture and stir thoroughly. Let it rest for 10 minutes. (Also set aside two tablespoons of rice per potato piece.)
6. Stuff the tomatoes with the rice mixture, filling them generously. Place the tops back on.
7. Stuff the potato pieces with the same rice mixture. Season with salt and a drizzle of oil.
8. Arrange the stuffed tomatoes and potatoes in a baking dish. Drizzle with a little more olive oil.
9. Bake in a preheated oven at 180°C (350°F) for 40 minutes, until the tomatoes are soft and the rice is cooked.
10. Let them cool to room temperature before serving; do not eat immediately. Serve warm or at room temperature.