Pomodori col riso (tomatoes stuffed with rice)

Method

1. Cut a 2cm lid off the top of each tomato, then scoop out the insides (seeds and liquid) into a large bowl. Use a stick blender to whizz the pulp as smooth as you can get it, then stir in the rice, garlic, anchovies, capers and tomato purée. Set aside for 20 minutes for the rice to start soaking up the liquid.
2. Meanwhile, heat the oven to 170°C fan/gas 5. Peel and slice the potatoes 1cm thick, then put in another bowl and cover with water. Once the rice mixture has finished soaking, drain the potatoes, pat dry, toss with the olive oil, then season with salt and pepper. Take an oven dish or tray that’s just big enough to fit the tomatoes in snugly and tip in the potatoes – they don’t need to be layered perfectly.
3. Divide the rice mixture among the tomatoes, packing it in quite firmly. Spoon in around half the leftover liquid, then add the tomato lids. Pour the remaining juices over the potatoes, then sit the tomatoes on top. Drizzle a little oil over the tomatoes.
4. Roast for 50 minutes, then (without opening the door) turn the oven off and leave everything for another 10# minutes. Remove and leave to come to room temperature (or cool to lukewarm), then serve.