Stuffed Tomatoes with Rice

Method

1. Remove the stem from the bottom of the tomatoes so they are stable on the plate.
2. Cut off the top of each tomato and scoop out the insides with a small knife or spoon. Collect the pulp in a colander; discard the watery part.
3. Sprinkle a pinch of salt inside each tomato and turn them upside down to drain.
4. In a blender, combine the tomato pulp, plenty of fresh basil, a little garlic, a large pinch of salt, some oregano, a generous amount of olive oil, a little tomato passata, and some black pepper. Blend until smooth.
5. Add 6 tablespoons of carnaroli rice (plus 1 extra for the potatoes) to the blended sauce and let it sit so the rice begins to absorb the liquid.
6. Peel the potatoes (agria variety) and cut them into similar-sized pieces.
7. Fill each tomato with about 2 tablespoons of the rice mixture. Place the tops back on the tomatoes.
8. In a baking dish, spread a layer of potato slices on the bottom. Place the stuffed tomatoes on top, then add the remaining potato slices around them.
9. Season the potatoes with salt, pepper, and olive oil. Drizzle more oil over the tomatoes.
10. Bake in a static oven at 180°C for 40–45 minutes. If you want more color, turn on the fan for the last 5–6 minutes.
11. Let the dish rest for at least 2 hours before serving; the rice and potatoes will continue to cook and absorb flavors. It tastes even better the next day.