Preheat the static oven to 190°C / 375°F.

Wash the 6 large round tomatoes and dry them.

Cut the tops from all 6 tomatoes, keeping each top as a cap.

Scoop the pulp from the tomatoes into the mixing bowl without piercing the bottoms.

Turn the hollowed tomatoes upside down on kitchen paper and let them drain.

Add basil, mint leaves, parsley, dried oregano, garlic cloves, tomato passata, 2 tbsp olive oil, salt, and black pepper to the tomato pulp.

Blend the tomato mixture until smooth.

Stir the 12 tbsp Arborio rice into the blended tomato mixture.

Rest the rice mixture for 30 to 60 minutes so the rice absorbs flavor.

Peel the 900 g potatoes and cut them into wedges.

Season the potato wedges with salt, black pepper, and the remaining 2 tbsp olive oil.

Line the baking tray with 1 sheet of baking paper and arrange the drained tomatoes upright on it.

Fill each tomato with the rice mixture, leaving a little space for the rice to expand.

Cover each filled tomato with its reserved tomato cap.

Spread the remaining rice-tomato mixture around the tomatoes in the baking tray.

Arrange the seasoned potato wedges over the remaining tomato-rice mixture.

Cover the tray with the second sheet of baking paper and bake for 50 minutes at 190°C / 375°F.

Remove the baking paper and bake uncovered for 20 to 30 minutes until the potatoes are golden and the rice is tender.

Serve immediately, lukewarm, or cold.