INGREDIENTS For 6 people
12 red tomatoes, 150 grams of Ventricina San Vincenzo; 200 grams of rice (about a tablespoon of tomatoes); 10-12 potatoes of medium size; 2 cloves of garlic; A sprig of parsley; A few leaves of basil; Origan; Extra virgin olive oil; Salt and pepper to taste
PROCEDURE Wash and dry the tomatoes. Cut the cap top and emptied with a spoon, taking care not to break them. Sieve the pulp and put into a bowl with the rice previously rinsed under running water, finely chopped garlic, oregano, parsley and chopped basil, a pinch of salt and pepper. Add Ventricina San Vincenzo diced and let it rest for half an hour. Fill the tomatoes with the mixture keep aside a little '. Close the tomatoes with their cover, then place them in a greased baking dish with the potatoes cut into chunks. Complete with a little olive oil and sear the remaining pulp and aromas. Cook for 45 minutes at 200 degrees and serve the dish hot or warm.