Rice-Stuffed Tomatoes

From the garden

• 6 large large ripe tomatoes, the biggest, roundest ones you have
• 2 cloves garlic, minced
• ½ cup basil and parsley, chopped
• 2 medium potatoes, cut into wedges (optional) — the traditional bed under the tomatoes

From the pantry

• ¾ cup long-grain rice — raw — it cooks inside the tomatoes
• ⅓ cup olive oil
• 1 tsp dried oregano (optional)
• salt — to taste
• black pepper

1. Slice a lid off the top of each tomato (keep them — they go back on) and scoop the pulp and juice into a bowl with a spoon, taking care not to pierce the walls. Salt the cavities and turn the tomatoes upside down to drain 15 minutes.
2. Blend or finely chop the pulp, then stir it with the raw rice, garlic, herbs, oregano if using, half the olive oil, a teaspoon of salt, and plenty of pepper. Let it soak at least 20 minutes — the rice starts drinking the tomato juice, which is the trick that gets it fully tender in the oven.
3. Heat the oven to 375°F. Toss the potato wedges with a little of the remaining oil and salt and spread them in a baking dish; set the tomatoes on top and fill each three-quarters full with the rice mixture (it swells), spooning extra juice over. Replace the lids and drizzle with the last of the oil.
4. Bake 55–65 minutes, until the potatoes are golden, the tomatoes are wrinkled and slumping, and the rice is tender when you sneak a taste under a lid. If the tops brown too fast, tent loosely with foil.
5. Rest at least 15 minutes. These are traditionally served warm or at room temperature, when the flavors are at their loudest — never piping hot.