Baked tomatoes stuffed with rice, basil and mint

Ingredients

For 1 serving

• Tomatoes3
• White rice60 g
• Potatoes150 g
• Garlic1 clove
• Basil4 g
• Mint2 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Wash the tomatoes, cut off the tops and set them aside; hollow the tomatoes out with a teaspoon, collecting the flesh and juice in a bowl. Lightly salt the insides and turn them upside down on a plate to drain.
2. Blend the flesh with the peeled garlic, basil and mint. Stir in the raw rice, half the oil, salt and black pepper and leave to stand for 30 minutes: the rice absorbs the juice and softens before baking.
3. Meanwhile preheat the oven to 180 °C (conventional). Peel the potatoes, cut them into wedges and toss with the remaining oil and a pinch of salt.
4. Fill the tomatoes three-quarters full with the rice and its liquid (the rice swells as it cooks) and put the tops back on.
5. Arrange the tomatoes in a baking dish with the potatoes around them.
6. Bake at 180 °C for 45 minutes, until the rice is tender, the tomatoes have softened and the potatoes are golden. They're even better lukewarm.