In a small bowl add the rice, cover with 2 cups of water and 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, the chopped tomato pulp, oregano, salt, parsley, basil, garlic, 2 tablespoons (26 grams) olive oil and rice. Fill the hollowed out tomatoes with the mixture (divide in 4 parts), replace top on tomatoes.
Cut and rinse the potatoes. Dry the potatoes with a towel. In a large bowl mix together, the 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 350F (180C) oven for approximately 45-60 minutes until potatoes and rice are tender. Serve immediately. Enjoy!
Notes
To prepare ahead of time -Prepare the tomatoes recipe as directed up to the point of baking and store them covered in the refrigerator for up to 24 hours. Bake as directed when you are ready to serve them.Store any leftovers in an airtight container and refrigerate for up 3-4 days. Re-heat in a preheated 350F/180C oven or in the microwave. to freeze the tomatoes - Prepare whole tomatoes to the point of baking them. Place them on a parchment paper lined baking sheet. Flash freeze and transfer to a freezer safe container. Freeze for up to three months. Do not thaw. Bake from frozen in a hot oven. As with most fresh vegetables, freezing them might change the texture slightly but they will still be delicious.