Preheat the oven to 200°C - 390°F.

Peel and thinly dice the potatoes. Season them with a teaspoon of olive oil and a pinch or two of salt, and set them aside.

Peel and finely chop the onion and the garlic clove.

Using a knife, cut off the top of the tomatoes - leave the stems on.

Scoop out the tomato juices, the seeds and the pulp and transfer them to a medium bowl. Add 2 tablespoons of olive oil, the herbs, onion, garlic, and parmesan, and a pinch of salt to the bowl. Mix and rest for about 15 minutes.

Sprinkle the inside of the tomatoes with a pinch of salt and fill them with the rice mixture.

Cover them with their tops and place them on a baking sheet - lined with parchment paper -, surrounded by the potatoes.

Bake the tomatoes 45-50 minutes.

Serve Pomodori Al Riso hot or at room temperature.