Preparation

• First, organize your workspace with all the ingredients pre-measured so that everything is at hand.

  Peel the potatoes and soak them in cold water for the time it takes to prepare the tomatoes, as the water bath helps remove starch, which is ideal for baking or frying.

  Wash the tomatoes, dry them, and cut them on the top, creating a lid that you’ll set aside.

  Use a teaspoon to scoop out the inside pulp and transfer it directly into a bowl, then turn the tomatoes upside down to drain any residual water.

  Chop the pulp into small pieces with a small knife, and in the same bowl, add chopped garlic, basil, oregano, as well as salt, pepper, and rice to allow it to absorb flavors. Let it rest for about thirty minutes.

  Meanwhile, preheat the oven to 350°F, and start preparing the potatoes.

  Dry them thoroughly, cut them into wedges of your preferred size: larger if you like them soft, and thinner if you prefer them crispier.

  Place them in the baking pan, season with salt, pepper, and extra virgin olive oil, mix well, and arrange them so that the tomatoes can fit in as well.

  Add the meat to the rice mixture, stir again, adjust with salt, pepper, and oil, and fill the tomatoes.

  Close them with the lid you set aside, and place them between potato wedges.

  Sprinkle the tomatoes with a bit more salt, bake, and let cook for about 40 minutes, or until the browning is to your liking.

  Serve your Stuffed Tomatoes with Meat and Rice piping hot, at room temperature, or even cold from the fridge.