Serves: 4 as main dish or 8 as a starter
FlexiPoints: 4 or 2

Suggested wine: A refreshing white or rose should work.
Special equipment: none

Difficulty: Easy
Time: 1.5 hours

Ingredients:
10 tbsp carnaroli rice
8 medium-large tomatoes
2 garlic cloves
400g passata (tomato juice)
800g boiled (and peeled) potatoes
3 white onions
a handful of basil, parsley and oregano leaves
Olive oil, salt and pepper

Ingredient replacement:

Ingredient note: none

How-to:
1. Rinse the tomatoes in cold water. Remove the top and the pulp without discarding them. Season the interior with same salt and let them release water upside down for a few minutes.
2. Mix the rice with the finely chopped herbs, 2 tbsp oil, 3 tbsp passata, the pulp of the tomatoes and some salt.
3. Fill the tomatoes with the rice mix and cover with their top.
4. Chop the potatoes in cubes and mic with the finely sliced onions. Distribute on an oven pot with some oil, salt and pepper. Place the tomatoes on top. Dilute the remaining passata with half a glass of water and add it to the pot.
5. Bake in an hot oven at 180C for about 40’. Serve warm, lukewarm or cold.