Cut the top of the tomatoes off and keep it on the side for now.

With a spoon, scoop out the pulp from all the tomatoes and pour the liquid and pulp in a bowl (we are going to use it for the next step). Clean all around the inside of the tomatoes so you remain with a tomato “cup”.

To the bowl with the tomato sauce add: garlic, onion and salt.

Blitz with a hand blender until completely smooth and liquid.

Add the rice, origano, oil, cheese and mix well.

Taste test at this point and adjust salt to taste. (It’s so delicious you’ll want to drink this sauce!).

Fill up the tomatoes with the rice. The filling should be enough to fill up all the tomatoes.

If they are not full add some extra water, if you have some leftover rice spread it out on the tray.

Bake for 1h 20mins at 180C. Add the potatoes after 10 mins.