Rice-stuffed tomatoes with mozzarella and potatoes

Ingredients

For 1 serving

• Tomatoes300 g
• White rice40 g
• Mozzarella70 g
• Basilto taste
• Potatoes120 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: July – September

Method

1. Wash the tomatoes and cut off the tops, keeping them aside; hollow them out with a teaspoon, lightly salt the insides and turn them upside down on a plate to drain.
2. Blend the scooped-out flesh with the garlic clove and a few basil leaves; mix it in a bowl with the raw rice, half the oil, salt and black pepper and leave for 20 minutes so the rice soaks up the juices.
3. Meanwhile preheat a conventional oven to 190 °C. Peel the potatoes, cut them into thin wedges and toss them with the remaining oil and a pinch of salt. Dice the mozzarella and leave it to drain.
4. Stand the tomatoes in a baking dish, fill them three-quarters full with the rice and its liquid, add the mozzarella and put the tops back on; tuck the potatoes into the gaps.
5. Bake for 40 minutes, until the rice is tender (taste it from one tomato), the tomatoes are soft and wrinkled and the potatoes are golden.
6. Let them cool for 5 minutes and serve with a few basil leaves.