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1
Preheat the oven to 350F.
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2
Cut the tops off the tomatoes.
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3
Holding them over a bowl, scoop out their insides flesh, seeds, and juice and let it all fall into the bowl.
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4
Set the tomatoes in a lightly oiled 9x13 baking dish.
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5
Then fish the flesh out of the bowl, and chop it.
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6
Return it to the bowl with the juice and seeds.
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7
In a medium (2-quart) saucepan, warm a glug of olive oil over medium heat.
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8
Add the onion, and cook, stirring frequently, until soft and translucent.
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9
Add the rice, and continue to cook, stirring, for another minute or two.
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10
Add the tomato flesh, juice, and seeds it may look like a lot, but add it all as well as the water.
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11
Tear the basil leaves into small pieces, and add them too.
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12
Add a generous pinch or two of salt.
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13
Reduce the heat slightly, cover the pot, and simmer for 10 minutes.
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14
Taste, and if needed, add more salt.
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15
Spoon the par-cooked rice mixture into the tomatoes.
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16
Top them with a sprinkling of breadcrumbs.
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17
Arrange the potato slices around the tomatoes in the pan.
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18
Give everything a good drizzle of olive oil.
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19
(You might want to flip and rub the potatoes a bit, to make sure that each has a nice coat of oil.)
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20
Bake for 1 hour and 15 minutes.
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21
The tomatoes should shrivel a bit and release some of their juices, and the potatoes should cook through.
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22
Cool for 15 minutes or so before eating, so that the tomato juices have time to settle.
