4 medium tomatoes
While the rice is boiling, peel and chop potatoes to small bite size. put them in raosting pan and add olive oil and salt to taste. make sure all potatoes have oil.
Stuff the tomatoes with rice mixture, and them place the tops on.
place them carefully in the pan with the potatoes. cook for about 25-30 minutes depending on how crispy you like your potatoes.
The potatoes were excellent. the were roasted and crispy, yet had a hint of tomatoe juice.
I served a Sangiovese wine from lazio...but I already recycled the bottle. It was nice. Even though it was a highly acidic tomato dish, the acid was balanced by the roasted flavor, and the nutty brown rice.