Rice Tomatoes, ?Pomodori a riso?
First

Ingredients:
Tomatoes, Rice
The condiments for this recipe are: garlic, olive oil, basil; that is to say all the simple and tasty products the Roman countryside can offer.

The ingredients are very easy to find; supermarkets sell the typical tomatoes that are to be filled with rice. The tomatoes must be big to easily contain the rice and mature enough to give taste to the potatoes that will complete the preparation.Buy as many tomatoes as the number of table companions; cut the upper part that will be used as a lid, at the end, to cover the filled tomatoes.
Empty out each tomato with a little spoon and put the pulp into a different container. Salt each tomato?s inner part with a pinch of salt. Reduce the pulp in a sauce using a strainer, in case it seems not enough, add some tomato sauce.
Dress the tomato sauce with crushed garlic (one or two cloves for each pot), olive oil (one spoon for each tomato) and minced basil leaves
Inside the dressed sauce, put the rice (arborio or parboliled; about two or three spoons for each tomato) for about a half-hour to let it absorb the condiments.
Put the rice inside each tomato and close them with the upper part previously cut. Then put them inside the baking pan with the peeled potato pieces. Place in the oven for about 30/40 min at a temperature of 200? C.

Curiosity
A typical popular dish of the roman tradition, ?Pomodori a riso? is so popular that it is difficult to find in roman restaurants, but can be tasted at the family table or in the ?rosticcerie romane?.
The roasting-pan of ?Pomodori a riso,? is a typical example of simple and economic home cooking that evokes grandmother?s dishes. This simple recipe, appreciated especially by children, because it is often served with baked potatoes, is handed down from generation to generation without much difference.