Wash and dry the tomatoes.

Carefully cut off the tops and scoop out the inner pulp, creating a hollow cavity for the rice filling: you should score the flesh around the entire circumference of the tomato where the seeds begin.

When hollowing out the tomatoes, leave about 1 cm of flesh attached to the skin. If hollowed out too much, they risk splitting open during cooking and allowing the rice to escape. Set aside both the removed portions of the tomatoes and the flesh.

Pass the reserved tomato flesh through a food mill to extract the juice. If you don’t have a food mill, you can use a blender or mixer, but first remove the tough, fibrous core from the 4 tomatoes as it won’t get filtered out.

Cut the garlic clove in half, remove the core, and finely mince one half. Chop the basil leaves.

In a bowl, combine uncooked parboiled rice with 1/2 of the reserved tomato pulp to obtain a quite liquid mixture. Set aside the remaining tomato juice.

Add minced garlic, basil leaves, two tablespoons of extra virgin olive oil, salt, and pepper to taste. Allow the seasoned rice to rest for about 30 minutes so it can absorb the flavors and some of the liquid.

After resting, it's time to preheat your oven to 180 °C (350 °F). Gently spoon the rice mixture into each hollowed tomato, being careful to leave about 1/2 cm of space from the top, as the rice will expand significantly during cooking.

Choose a baking dish large enough to accommodate all your tomatoes without overcrowding. Now replace the tops that were initially removed from the stuffed tomatoes, and arrange the tomatoes in a lightly oiled baking dish.

Peel and cut the potatoes into medium chunks and nestle them into the spaces between the tomatoes in the baking dish.

Drizzle with the remaining tomato puree, a tablespoon of olive oil, and add a pinch of salt and ground black pepper.

Cover the baking dish with aluminum foil and place it in the preheated oven.

Bake for 30 minutes, then remove from the oven, remove the foil, turn the potatoes, and continue baking for an additional 30 minutes until the tomatoes are nicely colored, and the rice is fully cooked (taste to check doneness).

Once your tomatoes stuffed with rice are golden on top and the rice is tender, remove them from the oven. Allow them to cool completely before serving as an appetizer or side dish.