RISO, PATATE e POMODORI… tutto in forno_ facile, economico e buonissimo

Today we prepare a home-made dish, simple but rich in flavor, rice stuffed tomatoes with crispy potatoes in the oven. We take four rather large tomatoes, cut the top, but do not throw it away, and drain them with a knife and then with a spoon. We pour the filling directly into the blender and turn it upside down. We add a clove of garlic, half an onion cut into pieces, salt, and blend well. We pour the smoothie into a bowl and add the rice. We pour a drizzle of extra virgin olive oil, oregano, and leave them for ten minutes, meanwhile we prepare the potatoes, we cut them as we like, we pour them into a bowl to season them with a drizzle of extra virgin olive oil, a little salt and rosemary, and the other half of the onion that was left over before. We mix everything well, pour it into a pan, we place our tomatoes, and fill them with rice, not completely, we leave an edge of about a centimeter, we close them, we cover with a sheet of baking paper, we cook them in the oven for 40 minutes at 180 degrees, at 10 minutes from the end we remove the paper. And it's a show, the rice is perfectly cooked, a unique dish, you can also do it the day before, enjoy your meal!