Rice-Stuffed Tomatoes Recipe

Ingredients

Serve 4-8

• 8 large tomatoes

• salt and freshly ground black pepper to taste

• 6 tbsp extra-virgin olive oil

• 1 medium onion, finely chopped

• 1 clove garlic, finely chopped

• 1 cup/200 g short­grain rice

• 3 tbsp finely chopped mint

• 1 tbsp finely chopped parsley

Method:

1. Cut the tops off the tomatoes and use a spoon to scoop out the flesh. Reserve the flesh.

2. Salt the interior of the tomatoes and place them upside-down for 30 minutes in a colander.

3. Preheat the oven to 375°F/190°C/gas 5. Set out a large baking dish.

4. Sauté the onion in 4 tablespoons oil in a large frying pan over medium heat for 8-10 minutes, or until lightly browned. Add the garlic and stir in the reserved tomato flesh.

5. Cook for 15-20 minutes, or until the sauce has reduced. Season with salt and pepper.

6. Cook the rice in a large pot of salted, boiling water for 8-10 minutes, or until the rice is almost tender. Drain well and add to the sauce. Cook for 5 minutes more. Remove from the heat and let cool.

7. Sprinkle with the mint and parsley and drizzle with 1 tablespoon of oil.

8. Stuff the tomatoes, replace the tops, and arrange in the dish. Drizzle with the remaining oil.

9. Bake for 35-40 minutes, or until well cooked. Serve warm.