It's almost embarrassing how easy this dish is. But in the heat of summer when schedules are crazy, this really is a perfect, make ahead dish that can serve as a light lunch or dinner side dish. Buon appetito!
6 Tomatoes, tops cut off and reserved, insides scooped out and reserved.
6 Tbs arborio rice, uncooked
1/4 cup chopped fresh basil
3 cloves garlic, minced
4 white potatoes, cubed
mix tomato insides, rice, basil,garlic, salt, pepper and a couple tablespoons of olive oil together. Fill tomatoes (do not overfill). Place the tomato tops on top of filled tomatoes. Place in a 13 x 9 pan and fill in the empty spaces with the cubed potatoes. Drizzle with olive oil and season with salt and pepper. Bake at 400 for 50 - 55 minutes. Let rest for one hour at least. Serve at room temperature.