What You’ll Need
6 firm round tomatoes
1 1/2 tbsp finely chopped garlic
6 basil leaves, torn. (You can use mint or parsley as well.)
5 tbsp olive oil (approximately 75 ml)
6 tablespoons arborio rice (or any other thick rice)
5 medium potatoes, peeled and cut into wedges
Salt, pepper and chilli flakes to taste
1.5 tbsp olive oil for baking
Here’s How You Can Put It All Together
Toss the potato wedges with the rest of the olive oil, sprinkle well with salt and pepper and place them on a baking tray.
Fill each tomato with the rice mixture until three-quarters full put the tops of the tomatoes back on like a lid and put the tomatoes on top of the potatoes. Bake in a preheated oven at 180C for 1 hour 15 minutes or until the potatoes and tomatoes are cooked through and the rice is soft. Wait for 15 minutes before serving.