Tomatoes stuffed with rice

1. Carefully cut the tops from the tomatoes in a relatively wide circle, keeping the top in one piece and slightly angled in so that you remove the tough core at the same time, as far as possible. Set the tops to one side.
2. Using a spoon, scoop out the inside of the tomatoes, taking care not to pierce through the skin of the tomatoes. Save the scooped out pulp. Don't make the outer flesh thinner, just scoop the seeds and the part that joins in so it is smooth around the inside. Lightly salt the inside of the tomatoes then turn them upside down on kitchen paper to drain.
3. If you have a food mill, you can use that to puree the tomato pulp, otherwise use a food processor to blend it up then press through a fine strainer/sieve to remove the seeds. Set aside.
4. Crush the garlic, finely chop the parsley and chop or tear the basil.

If adding rice raw

1. Add the garlic, parsley, basil, oregano, salt and pepper to the strained tomato pulp and add the rice, as well as 1 tablespoon of the olive oil. Leave the mixture to soak in the fridge for around an hour.
2. Preheat the oven to 400F/200C. Chop the potatoes into small-ish wedges or dice. Toss the potatoes with around 1 tablespoon of olive oil in a baking dish large enough to hold the potatoes in one layer along with the tomatoes in between them.
3. Place the empty tomatoes in between the potato pieces so that there are potatoes all around them (they help the tomatoes to stay upright as they cook).
4. Divide the rice and tomato pulp mixture evenly between the tomatoes, making sure you get even amounts of rice, liquid and herbs in each one (I tend to scoop out the rice first and divide it, then top each up with the liquid). Don't press the mixture down but ensure it is loose and so has room to expand.
5. Add the tomato tops on top of each tomato - great if they match up but it's fine if they don't. Drizzle the remaining 1 tablespoon of olive oil over the top of the tomatoes then place the dish in the oven and allow to bake for around 50 minutes to 1 hour, until the rice has cooked through.
6. Allow to cool slightly before serving hot, or let cool to room temperature to serve cool.

If par-cooking the rice

1. Preheat the oven to 400F/200C. Chop the potatoes into small-ish wedges or dice. Toss the potatoes with around 1 tablespoon of olive oil in a baking dish large enough to hold the potatoes in one layer along with the tomatoes in between them. Once the oven has heated, add the dish with the potatoes so they start cooking as you par-cook the rice.
2. Warm another 1 tablespoon in a skillet/frying pan over a medium heat. Add the garlic and cook, stirring regularly, for a minute or two until it is fragrant but not browning. Add the rice and stir to coat with the oil and garlic. Cook a minute then add around ¾ cup (360ml) of the tomato pulp. Bring to a simmer, reduce the heat and cook, stirring now and then, for around 10 minutes.
3. Add the parsley, basil, oregano, salt and pepper. Mix through so well distributed and cook a minute or two longer. If needed, add a little more of the tomato pulp - it should seem slightly wet but not soup-y. Once the rice is just about cooked (so it seems about cooked but with a little bite), remove from the heat.
4. Remove the dish with the potatoes from the oven, and carefully add the tomatoes, open side up, between the potatoes so that you have potatoes all around and in between the tomatoes. Fill each tomato with the rice mixture, splitting it evenly between the tomatoes. Don't press the mixture down but leave it loose. You can add a drizzle more tomato pulp on top of the rice, but you won't need much, if any.
5. Add the tomato tops on top of each tomato - if they match up, great, but it's fine if they don't. Drizzle the remaining 1 tablespoon of olive oil over the top of the tomatoes then return the dish to the oven and allow to bake for around 40 - 50 minutes, until the rice has cooked through, the potatoes are gently brown and the tomatoes soft.