Roman rice-stuffed tomatoes with potatoes

Ingredients

For 1 serving

• Tomatoes2
• White rice55 g
• Potatoes120 g
• Garlic1 clove
• Basil5 g
• Mint2 g
• Parmigiano Reggiano15 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: June – September

Method

1. Wash the tomatoes and slice off the tops, keeping them aside. Scoop them out with a teaspoon, collecting the pulp and juice in a bowl, lightly salt the insides and turn them upside down on a board to drain.
2. Blend the pulp with the garlic and half the basil and mint. Stir in the raw rice, half the olive oil, the grated Parmesan, salt and pepper, and leave to stand for 30 minutes so the rice soaks up the juices and cooks evenly.
3. Meanwhile heat a conventional oven to 180 °C. Peel the potatoes, cut them into wedges about 2 cm thick and toss with the remaining oil, salt and pepper.
4. Oil a baking tin, stand the tomatoes in it and fill them three-quarters full with the rice and its liquid, as it swells while cooking. Add a few of the remaining basil and mint leaves and close each one with its top.
5. Put the potatoes in the gaps between the tomatoes and bake at 180 °C for 45 minutes, until the rice is tender, the tomatoes are wrinkled and the potatoes golden. Serve warm.