I saw this recipe and thought wow: http://racheleats.wordpress.com/2012/07/28/best-to-wait/
despite it being a rather lengthy process I vowed to do it. Within days of Rachel posting her recipe, another one popped up: http://smittenkitchen.com/blog/2013/08/rice-stuffed-tomatoes/
and it looked a lot less time-consuming. So I ended up making a kind of hybrid of the two, and it worked brilliantly.
Allow 2 tomatoes per person.
4 large, ripe tomatoes
4 dessert spoons arborio rice (75g)
3 tbsp (45ml) olive oil
handful of parsley
sprig of thyme
handful of basil leaves
clove of garlic
salt & pepper
- Cut the tops off the tomatoes and, using a teaspoon, remove the insides.
- Salt the shells of the tomatoes and turn them upside down on a clean tea towel.
- Put the tomato insides into a blender along with the herbs and garlic. Blitz until quite fine.
- Combine the tomato mixture with the rice and olive oil, season generously, and leave somewhere for about an hour to rest.
- Pre-heat your oven to gas 4/350F and grease a baking dish.
- Spoon the tomato & rice mixture into the tomato shells and place them in the greased dish with their lids on. You might have some filling left over; I popped mine in a ramekin to bake separately.
- Bake for 45 mins, until the tomatoes are cooked and soft.
- Remove from the oven and allow to rest for minimum 30mins.
This recipe tastes even better made with vegetables from Community Harvest Whetstone