Rachel Roddy's Roman-Style Stuffed Tomatoes With Rice

Directions

1. Cut off the tops of the tomatoes and reserve them for later. Scoop out the seeds, juice and flesh inside the tomatoes with a teaspoon and collect in a bowl. Blend this mixture then strain through a sieve to remove the seeds (alternatively, use a mouli or food mill to puree the tomato and remove the seeds).
2. Sprinkle the insides of the empty tomatoes with some salt and turn upside down over some kitchen paper to drain any excess liquid.
3. Add the garlic, basil, three-quarters of the olive oil and the rice to the tomato. Season generously with sea salt and freshly ground black pepper. Let this rice and tomato mixture sit at least 45 minutes.
4. Heat oven to 180° C/ 350° F.
5. Toss the potato wedges with the rest of the olive oil, sprinkle well with salt and place them at the bottom of a casserole dish or baking tray.
6. Fill each tomato until three-quarters full, put the tops of the tomatoes back on like a lid and nestle the tomatoes on top of the potatoes. Bake for 1-1 1/4 hours or until the potatoes are golden and cooked through, the tomatoes are shriveled, and the rice is tender. Best when left to sit slightly (Rachel suggests half an hour) before serving, but these are also delicious cold.