Rice-stuffed tomatoes with potatoes

1. Slice off the tops of the tomatoes, put them to one side, and scoop out the pulp with a spoon. Puree the pulp in a blender.
2. In a large bowl, mix the pulp with the rice, capers and finely chopped basil.
   Leave to sit in the refrigerator for 4 hours.
3. Peel the potatoes and slice into wedges, place them in a bowl with a couple of tablespoons of oil and mix well to ensure they are evenly coated with the oil.
4. Place the tomatoes in a dish greased with oil and set the potato wedges in the gaps between them. Fill the tomatoes with the rice mixture from the fridge, drizzle with oil and cover with the tomato tops. If any of the rice is left over, it can be placed on top of the potatoes, baking it will make it crunchy and tasty.
5. Bake at 160°C. Occasionally moisten the rice inside the tomatoes (after removing the tops) with some of the juice released into the dish.

Oven bake for about one hour or until the rice is well cooked. Remove the tomato tops and bake for a further 10 minutes to allow the rice to dry out a little. Blast chill the tomatoes and reheat before serving.