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Grandma Roasted Tomatoes with Rice and Potatoes
Ingredients
  • 6 medium heirloom tomatoes
  • 6 Tbsp short grain rice
  • 6 medium gold potatoes, peeled and cut in wedges
  • 2 tsp salt
  • 5 Tbsp olive oil
  • 1/2 cup fresh basil leaves
  • 1 cup fresh parsley
  • 6 cloves garlic
  • 1 tsp dried oregano
Instructions

  1. Slice the top part of the tomatoes out and set aside.

  2. Scoop the pulp out with a teaspoon. Keep the pulp and place in a bowl, discard the seeds.

  3. Place the tomato shells in a baking dish, season with sea salt inside.

  4. Using an immersion blender, transform the tomato pulp into a puree. Remove 1/4 of the puree and set aside.

  5. Add to the 3/4 of tomato puree, the minced basil, parsley and garlic. Add the rice too. Season with sea salt and olive oil. Mix and set aside.

  6. Peel the potatoes and cut in wedges. Season with oregano, salt and olive oil.

  7. Add the potatoes all around the tomato shells. Fill the tomato shells with the rice mix. Cover with the tomato tops you set aside at the beginning.

  8. Drizzle on top of the potatoes 6/8 tablespoons of the tomato sauce you saved before. Drizzle with olive oil.

  9. Cover the tomatoes with a parchment paper foil wet with water. Bake in a preheated oven to 400 for 30 minutes. Remove the parchment paper and keep baking for another 20/30 minutes until the potatoes will be nicely golden and tender. Enjoy!!