Preheat your oven to 375°F (190°C). Slice the tops off the tomatoes and scoop out the flesh, reserving the insides. Stand the hollowed tomatoes in a baking dish.

In a skillet, heat olive oil and sauté onion and garlic until golden. Add reserved tomato flesh and rice with herbs, cooking until rice is halfway done, about 10 minutes.

Spoon the filling into the hollowed tomatoes, ensuring they're packed well. If using, tuck diced potatoes around them in the dish.

Pour crushed tomatoes over the stuffed tomatoes, drizzling with olive oil. Ensure they are nestled in the sauce.

Bake for 1 to 1.5 hours until the tomatoes are tender and the rice filling is cooked through.