Tomatoes stuffed with rice: from Roman tradition

Tomatoes stuffed with rice: from Roman tradition
for 4/6 persons: 10 red tomatoes - 1 tablespoon of rice for each tomato - 50 gr parmesan cheese - 50 gr pecorino romano cheese - a few leaves of basil -6 medium potatoes - rosemary - 2 cloves garlic - salt and pepper - olive oil.
Thoroughly wash and dry the tomatoes. Cut an inch above the tomato to have a lid for cooking. With the help of a spoon drain the tomatoes from the pulp, and put them in a bowl. Add salt internally and then flip to lose water.   Chop the pulp through a strainer, add the chopped basil, the two types of grated cheese, salt, pepper and a drizzle of extra virgin olive oil. If you wish, add a clove of garlic, finely chopped. Add a tablespoon of rice for each tomato stir and let stand for 10-15 min. Cut the potatoes into cubes, add a drizzle of extra virgin olive oil, salt and add a bit of rosemary and garlic.
Put the tomatoes in a baking pan, leaving space for the potatoes. Fill the tomatoes with the mixture of rice. Cover with its lid. Put them for about an hour in an oven preheated to 180 C degrees.