Pomodori con Riso

Method

1. Choose classic, suitable tomatoes for stuffing. Cut off the top and hollow out the inside.
2. Prepare the filling: mix oregano, pepper, salt, and tomato sauce. Blend until smooth.
3. Use a high-quality risotto rice (e.g., Carnaroli or Gigante di Vercelli). Wash it thoroughly to prevent sticking.
4. Add grated Parmesan to the blended tomato sauce.
5. Place a pinch of salt and a drizzle of extra virgin olive oil into each hollowed tomato. Add torn basil leaves.
6. Stuff each tomato with the rice mixture, filling only three-quarters full to allow room for expansion.
7. Prepare potatoes: cut into thick cubes, soak in water overnight to remove starch for extra crispiness.
8. Arrange the potatoes on a cast-iron baking sheet. Season with olive oil, salt, and chopped garlic.
9. Place the stuffed tomatoes tightly among the potatoes.
10. Bake in a preheated wood-fired oven (or conventional oven) at 220°C for about 1 hour.
11. Serve hot or warm. The dish is even better the next day.