This Roman dish of rice-stuffed tomatoes on a bed of potato wedges will have you looking forward to good tomatoes all summer long. It was one of the first dishes I tried from Rachel Roddy's first cookbook, *My Kitchen in Rome* (also known as *Five Quarters*. These tomatoes are versatile—they make a meal in themselves, but can also serve as a side dish to simple grilled or roast meat. <br /> <br />A few tips: Go for ripe, yes, but more importantly tasty and FIRM tomatoes that will hold their shape well while baking. Rachel's original recipe calls for the double the potatoes; go with your appetite. Consider the addition of fresh parsley, oregano or mint. Only use a rice that you would use for cooking risotto—arborio, carnaroli, or Vialone Nano, for example. If you have very large tomatoes, add an extra spoonful or two of rice (Rachel calls for 10 tablespoons).

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