Pomodori con il Riso
Rice Stuffed Tomatoes
5 oz (100 g)  rice
4 tomatoes ripe but firm, approximately 2 1/2 inch (6 cm) in size
one garlic clove, chopped
4 - 5 basil leaves, chopped
5 - 6 tablespoons extra-virgin olive oil
salt and pepper
2 lb (900 g) potatoes
5 - 6 tablespoons extra-virgin olive oil (for topping)

Fill a medium size saucepan with water and bring to boil. Add rice and cook for 5 minutes. Drain the rice and place in a bowl. Cool the rice to room temperature.

Cut the top of the tomato horizontally, removing a little cap.
Keep this cap and empty the inside of the tomatoes removing the pulp, seeds, and the watery part. Transfer the seed and the watery part to a fine colander and keep the pulp in a dish.
Keep the caps and the tomatoes on a board upside down ready for filling.

Finely chop the tomato pulp.
Add the chopped tomato pulp, garlic, basil, extra-virgin olive oil, salt and pepper to the boiled rice.

Place the seed and the watery part in a colander. Strain the tomato juice and remove the seed.
Add the tomato juice to the rice mix.
Thoroughly combine all the ingredients together.

Peel, wash, and cut the potatoes into approximately 3/4 inch dice. Season with salt and pepper.

Grease the bottom of a baking pan with a little extra-virgin olive oil. Preheat oven at 350 F (180 C).

Sprinkle the insides of the tomatoes with salt.
Fill the tomatoes with the rice mix  and place the cap on top and align the tomatoes in the center of the baking pan.

Spread the diced potatoes around the tomatoes in the pan to fill the voids.
Top the potatoes with the extra-virgin olive oil and place in the oven.
Bake for approximately 90 minutes or until the rice is cooked. Serve at room temperature. Garnish with fresh basil leaves.