6-7tablespoonsuncooked rice (not par boiled)(60 grams)
6sprigs fresh chopped Italian parsley
6leavesfresh basil chopped
5tablespoonsolive oil separated(67 grams)
FOR ROASTED POTATOES
4-5potatoes (peeled and chopped into medium cubes)
2-3sprigs fresh rosemary (leaves only)
In a small bowl add rice and cover with 2 cups of water let soak for 1 hour. Then drain.
Rinse and dry tomatoes, carefully cut off top of tomato and set aside, remove seed and pulp from the tomatoes, set aside the pulp and discard the seeds.
In a medium bowl mix together, chopped tomato pulp, oregano, salt, parsley, basil, garlic, 2 tablespoons (26 grams) olive oil and rice. Fill hollowed out tomatoes with mixture (divide in 4 parts), replace top on tomato.
Cut and rinse the potatoes. Dry the potatoes with a towel. In a large bowl mix together, potatoes, rosemary leaves, oregano, salt and olive oil.
Place tomatoes in lightly oiled medium to large baking pan place potatoes around the tomatoes. Sprinkle with a little salt and drizzle with a little olive oil.
Bake in a 350° (180° celsius) oven for approximately 45-60 minutes until potatoes and rice are tender. Serve immediately. Enjoy!