Pomodori Ripieni (tomatoes Filled With Rice)

Cook tomatoes in an oven hot enough for a pizza? Fill them with such a
small amount of rice? It works magnificently. The extreme heat concentrates
the flavor and sweetness of the tomatoes and brings out moisture that,
along with the oil, cooks the rice perfectly. A clever cook slides
individual slices of potatoes between the tomatoes to separate them in the
baking pan. The olive oil cooks the potato slices. If you want, you can
take the tomatoes out of the pan when they’re done and continue to cook the
potatoes until crisp.

Wash and dry tomatoes thoroughly. Cut horizontal slice at top of each
tomato to form flap that will cover tomato when it it cooked and served; do
not cut through.

Cut tiny, dime sized piece out of bottom so tomato will balance easily.
Carefully scoop out the pulp with small paring knife and spoon, leaving
shell 1/4 to 3/8-in thick. Discard seeds and juices. Salt interiors of
tomatoes and let them drain upside down while preparing filling. Chop pulp
and put in bowl.

Mix parsley, basil, garlic, majoram, mint, and 1t salt with chopped tomato
pulp. Stir in rice and 1/4c olive oil. Season to taste with salt and mix
well.

Place tomatoes in lightly oiled baking pan sufficient to hold them without
crowding. Tuck potato slices between tomatoes. (Potatoes help prop up the
tomatoes, so place them where you need them.) Spoon rice filling into
tomatoes, Let extra filling overflow onto potatoes. Drizzle 2T olive oil
over tops of tomatoes and potatoes and sprinkle with oregano. Put top of
flap over tomato to cover.

Bake at 450 degrees for 20 minutes. Reduce heat to 375 degrees, baste
tomatoes with liquid accumulated in pan and bake 50 to 60 minutes. Siphon
off excess liquid with bulb baster. If potatoes need extra cooking to
become crisp, leave them in oven until browned.