For it you'll need:
8 medium heirloom tomatoes
150 g (7/8 cup) Carnaroli or Arborio rice
1 bunch of fresh basil
1 pinch of dried oregano
1 clove of garlic, minced
2 large potatos, peeled and cut into small wedges
Extra virgin olive oil
Salt and pepper to taste
Preheat oven at 200° C (390° F).
Cut off the stalks at the top end of the tomatoes without discarding, you'll need them later. Spoon out the pulp and seeds and save. Place the empty tomatoes in a greased pan, cavity up, seasoning each with a pinch of salt.
In a mixing bowl, add a fistful of rice per each tomato, minced garlic, oregano and coarsley torn basil leaves. Dress with oil, season with a dash of freshly ground black pepper, and mix.
Put the tomato pulp through a food mill and fold in half of it in the rice mix. Fill the scooped out tomato shells to the brim with the dressed rice and top with the saved stalks, and pour over them the remaining tomato sauce and a little more oil. Scatter the potato wedges among the tomatoes, and season them with a pinch of salt and pepper.
Cover with aluminum foil and bake in a preheated oven for 40 minutes or until the rice is no longer al dente, but soft.
Done. Go pack the cooler with the chilled wine and the fruit salad.