Tomatoes with Rice

Method

1. Cut the tops off the tomatoes and set them aside. Scoop out the interior flesh and seeds, leaving the walls intact to form a container.
2. Chop the scooped tomato flesh into small pieces.
3. Season the chopped tomato flesh with salt, pepper, dried oregano, fresh basil (torn by hand), and optionally chili pepper.
4. Add one tablespoon of carnaroli rice per tomato (adjust for size) and mix well with the seasoned tomato flesh.
5. Fill each hollowed tomato with the rice-tomato mixture up to the rim. Place the tomato tops back on.
6. Peel and cut the potatoes into wedge-shaped slices. Season with salt and a mix of olive oil and sunflower oil (for higher smoke point and better crispiness).
7. Arrange the stuffed tomatoes in a baking dish. Add the potato wedges and whole flat onions around them.
8. Drizzle everything generously with extra virgin olive oil. If desired, place a piece of bread in the dish to add moisture and absorb flavors.
9. Bake in a static oven (not fan) preheated to 200°C for 40-45 minutes, or until the tomatoes are tender, potatoes are crispy, and the rice is cooked. Alternatively, bake in a wood-fired oven.
10. Serve hot, optionally with the soft bread from the dish.