Arborio-Stuffed Tomatoes with Potato Wedges

• porce: 6 servings

Ingredience

6 ripe but firm 8-ounce beefsteak tomatoes, each about 3½ inches round

Kosher salt and ground black pepper

7 tablespoons extra-virgin olive oil, divided

1/3 cup lightly packed fresh basil, chopped

1 medium garlic clove, finely grated

1/4 teaspoon dried oregano

1/2 cup Arborio rice

3 medium (about 1 pound) Yukon Gold potatoes, peeled and cut into ½-inch wedges

Pokyny

Line a large plate with paper towels. Cut off the top ½ inch of each tomato; set the tops aside. Working over a medium bowl, use a small spoon to scoop out the pulp, core and ribs from each tomato, letting the tomato innards collect in the bowl. Sprinkle the inside of each tomato with salt and pepper, then place upside-down on the prepared plate.

In a food processor, puree the tomato innards until as smooth as possible, 1 to 2 minutes. Place a fine-mesh strainer over a measuring cup and strain the puree, pressing on the solids to extract as much liquid as possible; discard the solids. Pour 1 cup of the tomato liquid into a bowl, then add ⅓ cup water, 3 tablespoons oil, the basil, garlic, oregano, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the rice, then set aside at room temperature for 45 minutes, stirring once or twice. Discard any remaining tomato liquid or reserve it for another use.

Meanwhile, heat the oven to 350°F with a rack in the middle position. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of the remaining oil and ¼ teaspoon each salt and pepper. Distribute in an even layer and roast until a skewer inserted into the largest piece meets little resistance, 18 to 22 minutes; flip the wedges with a metal spatula about halfway through. Set aside to cool; leave the oven on.

Place the hollowed-out tomatoes cut sides up in a 9-by-13-inch baking dish. Spoon the rice mixture into the tomatoes, dividing it evenly, then cover with the tomato tops. Tuck the potato wedges between the tomatoes. Drizzle everything with the remaining 2 tablespoons oil. Bake until the tomatoes are shriveled a bit and the rice is tender, about 1 hour. Cool in the baking dish on a wire rack for at least 30 minutes. Serve warm or at room temperature.