Stuffed Tomatoes with Rice & Potatoes

1. 1

   Wash the tomatoes and cut off the tops, keeping the tops aside as lids.

2. 2

   Carefully scoop out the inside of each tomato with a teaspoon, saving the pulp and juices in a bowl.

3. 3

   Mix the tomato pulp, reserved juices, grated garlic, fresh basil, olive oil, oregano, salt, and black pepper in a bowl.

   garlic 1 clovefresh basil 1 generous handfulsaltblack pepper

4. 4

   Add the uncooked rice and grated Parmesan to the tomato mixture and mix well.

   Parmesan 40 g

5. 5

   Let the filling rest for 20–30 minutes so the rice can absorb the tomato juices.

   ⏱ 20–30 minutes

6. 6

   Cut the potatoes into medium-sized cubes or wedges.

   potatoes 3

7. 7

   Season the potatoes with olive oil, salt, black pepper, and oregano, then spread them evenly in a baking dish.

   potatoes 3saltblack pepper

8. 8

   Nestle the tomatoes between the potatoes and generously fill each tomato with the rice mixture.

   potatoes 3

9. 9

   Drizzle a little olive oil over each stuffed tomato and place the tomato tops back on.

10. 10

    Bake in a preheated conventional oven at 190°C / 375°F for 55–65 minutes, loosely covering with aluminum foil after 40 minutes if the tomatoes are browning too quickly.

    🔥 190°C⏱ 55–65 minutes⏱ 40 minutes

11. 11

    Let everything rest for 15 minutes after removing from the oven before serving.

    ⏱ 15 minutes

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Cooking with Dario on YouTube