8 round and rather large tomatoes (7–8 cm)
Carnaroli or Maratello rice
extra virgin olive oil
Rinse the tomatoes carefully, being sure to leave the green stem. Slice off the top, which will be used as a “hat” for the stuffed tomato.
Using a spoon, carefully scoop out the flesh from the tomatoes without breaking the skin. Place the flesh in a bowl and mash with a fork or whirl with a stick blender.
Stir in some oil, season with salt and pepper, and add about ten chopped basil leaves. Add four or five fistfuls of rice and stir to blend.
Arrange the tomatoes in a baking pan, which should be narrow enough to keep the tomatoes upright. Place a few capers in each tomato, and then fill with the rice mixture up to 1 cm from the edge. Cover with the tomato “hat”.
Bake for about 50 minutes at 180° C, until the rice is done.