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Hollowed tomatoes stuffed with herbed rice and roasted until tender are a Roman summer staple. A vegetarian mediterranean dish that's fresh, family-friendly, and suits calorie deficit meal plans.
Preheat oven to 375°F. Lightly oil a large baking dish.
Slice about 1/2 inch off the tops of each tomato and set the tops aside. Carefully scoop out the tomato pulp with a spoon, transferring pulp and juices to a bowl. Invert hollowed tomatoes on a paper towel to drain excess liquid.
Finely chop the basil, parsley, and garlic. Stir these and the short-grain rice into the reserved tomato pulp, together with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Allow the rice mixture to rest for 30 minutes to let flavors meld.
Peel and cut Yukon Gold potatoes into chunky wedges. Toss potatoes with 2 tbsp olive oil and a pinch of salt and pepper; scatter around the edge of the baking dish.
Stuff hollowed tomatoes with the rice mixture, packing gently and filling just below the rim. Place tomatoes upright in the baking dish among the potatoes. Cap each tomato with its reserved top. Drizzle all with any tomato juices and a splash more olive oil.
Roast, uncovered, on the middle rack for 60–75 minutes, or until the rice inside the tomatoes is tender but not mushy and the potatoes are golden. Let rest for at least 20 minutes before serving to enhance flavor and allow residual steam to finish cooking.
