Stuffed Tomatoes baked with potatoes

Remove the canopy tomatoes, hold aside, svuotateli being careful not to break them and tip one placed on a grid or on the parchment paper, so that they lose some of their water. Puree the pulp and mix it with rice, oil, garlic and chopped herbs, and plenty of salt and pepper; Let stand for at least one hour in refrigerator.

After this time, arrange the tomatoes on a baking dish greased with oil and then stuff them with seasoned rice. Cover each tomato with its CAP and join the potatoes previously cut; seasoned with oil and salt and a little oregano, Cook in the oven at 200 degrees for 45 minutes. Can be eaten hot or cold.