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

salt 

pepper

olive oil

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.