Oven-Baked Rice-Stuffed Tomatoes with Potatoes

Method

1. Cut the tops off the tomatoes and carefully hollow them out with a spoon or a small scoop, collecting the pulp in a bowl.
2. In a blender, combine the tomato pulp with a piece of spring onion, half a clove of garlic, salt, and pepper. Blend until smooth.
3. Add fresh basil, dried oregano, grated Pecorino Romano cheese, and extra virgin olive oil to the blended tomato mixture. Stir well.
4. Add about 100g of rice (Carnaroli or originario) to the tomato mixture and let it sit to absorb flavors.
5. Peel the potatoes and cut them into medium-thick half-moon shapes or thick matchsticks.
6. Season the potatoes with salt, pepper, dried oregano, a split clove of garlic, coarse breadcrumbs, and extra virgin olive oil. Mix with your hands.
7. Spread the seasoned potatoes in a baking dish. Place the hollowed tomatoes on top of the potatoes.
8. Fill each tomato with the rice mixture, leaving a little space at the top as the rice will expand during cooking.
9. Place the tomato tops back on.
10. Cover the dish with damp parchment paper and bake in a preheated ventilated oven at 180°C (350°F) for 30 minutes, removing the paper after 15 minutes to allow browning.
11. Serve warm, garnished with a drizzle of raw extra virgin olive oil.