Roman Stuffed Tomatoes

Cook Time 1 hour 30 minutes

Servings 6

Ingredients

6 tomatoes (around 1 kg)

100g Carnaroli rice or other risotto rice

Small handful of basil leaves, finely chopped

Small handful of oregano or marjoram leaves, finely chopped

2 garlic cloves, finely grated

80ml (⅓ cup) extra-virgin olive oil

Sea salt and black pepper

800g potatoes, peeled

Method

Preheat the oven to 190°C fan-forced.

Working with one tomato at a time, cut the tomato about 1 cm from the stem to create a base and a lid. Scoop the flesh out from the tomato base, finely chop and place it in a bowl. Set aside the now-hollow base and the lid. Repeat with the remaining tomatoes.

Add the rice, basil, oregano or marjoram, garlic and 2 tablespoons of olive oil to the bowl of tomato flesh. Season to taste and set aside.

Cut the potatoes into fat chips or wedges and arrange on a baking tray. Drizzle on 1 tablespoon of the remaining olive oil, season with salt and toss to coat. Add the tomato bases to the tray, nestling them around the potatoes. Spoon the rice mixture into the tomato bases, then top each with a tomato lid. Drizzle on the remaining 1 tablespoon of olive oil.

Bake for 1 hour or until the potatoes are cooked and the rice is tender, then serve.