Tomatoes stuffed with Rice and baked Potatoes

This is a typical dish that reminds me of summers in Rome. In July at any market in Rome you find beautiful juicy tomatoes and this is a perfect ingredient to prepare i pomodori ripieni di riso (rice stuffed tomatoes). This dish, apart from being healthy, you can prepare it in advance because it is delicious either cold or warm.

Ingredients
Serve 4

8 medium size grape tomatoes
10 tablespoons rice
24 seedless black olive
20 fresh mint leaves
3 big size potatoes
4 anchovies
salt and pepper
5 tablespoons

Preheat the oven at 200C°.
Cut a thick slice of about 2 cms on the top of each tomato and keep it aside. With the help of a spoon scoop the pulp and the seeds out of each tomato. Chop the pulp in small pieces and along with the juice of each tomato keep it medium size bowl. Add to the tomato, rice, anchovies, black olives and mint finely chopped. Season with 3 tablespoons of olive oil, salt and pepper and toss to combine all the ingredients.
Peel the potatoes and cut them in wedges. Oil the remaining 2 tablespoons of olive oil a baking dish. Prepare a bed of potatoes wedges, season them with salt and pepper. Toss well to combine the ingredients.
Season the hollowed tomatoes with salt and pepper, spoon the rice mixture up to the top of each tomato. Cover them with the top and place the tomatoes on top of the potato's bed. Distribute the remaining rice mixture on top of the potatoes.
Bake for 1 hour.  Serve them warm or cold