What you need
How to prepare
Wash and dry the tomatoes, cutting off the tops.
Carefully remove the insides of the tomatoes with a spoon and reserve the pulp.
Cut into small pieces and place in a bowl.
Add the chopped garlic, dried oregano and chopped parsley. Season with salt, pepper and a drizzle of Colavita, Selezione Classica extra virgin olive oil.
Stir in the uncooked rice and leave to stand for 30-40 minutes.
Preheat oven to 190°C.
Wash, peel and slice the potatoes lengthways, adding salt, pepper and Colavita, Selezione Classica extra virgin olive oil.
Stuff ¾ of the tomatoes with the rice mixture and cover with the sliced tops.
Fill an ovenproof dish with the tomatoes and potatoes, and bake for 55 minutes.
Leave to cool and serve at room temperature.
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