Rice-Stuffed Tomatoes

Method

1. Wash and cut potatoes into chunks. Cut zucchini into chunks. Bring salted water to a boil and blanch the potatoes and zucchini for 2 minutes. Drain.
2. In a large pan, heat olive oil. Add chopped red onion, spring onion, garlic cloves, and rosemary. Sauté until fragrant. Add the blanched potatoes and zucchini. Season with salt and cook for a few minutes. Set aside.
3. Wash the tomatoes. Cut off the top lids and carefully scoop out the pulp with a spoon, keeping the tomato shells intact. Set the pulp aside.
4. Pass the tomato pulp through a food mill or sieve to obtain a smooth sauce.
5. To the tomato sauce, add one clove of garlic (left whole or chopped), chopped basil, oregano, a pinch of salt, and a drizzle of olive oil. Mix well.
6. Wash the Arborio rice under cold water until the water runs clear. Add the rice to the tomato sauce mixture. Add additional herbs such as savory, thyme, or rosemary if desired. Stir to combine.
7. Fill each tomato shell with the rice mixture, pressing gently. Pour a little of the reserved tomato liquid or water over the rice to ensure it cooks properly. Replace the tomato lids.
8. Place the stuffed tomatoes in a baking dish. Drizzle with olive oil and sprinkle with oregano.
9. Bake in a preheated oven at 180°C (350°F) for 40-50 minutes, until the rice is tender and the tomatoes are soft and lightly gratinated.
10. Serve the tomatoes with the sautéed potatoes and zucchini. Garnish with fresh basil leaves.