Baked tomatoes stuffed with rice and spice
Serves: 4
Ingredients
- 12-14 large heritage/heirloom tomatoes
- 1 tbsp olive oil plus extra for drizzling
- 2 shallots, chopped
- 1 stick of celery, finely chopped
- 100g basmati and wild rice
- a pinch of chilli flakes
- 1 sprig of rosemary, chopped
- 300ml hot vegetable or chicken stock
- 100g Manchego cheese, chopped
Method
- Slice off the top of each tomato horizontally, reserving each ‘lid’.
- Scoop out the seeds and heart from each and spoon into a bowl.
- Put the tomatoes into an ovenproof dish and drizzle with a little oil.
- Season well.
- Heat the oil in a pan and gently cook the shallots and celery until just softened.
- Finely chop the tomato pulp and add to the pan.
- Simmer for 5-8 mins, season then stir in the rice, chilli flakes and rosemary.
- Pour in 200ml stock, cover with a lid and bring to the boil.
- Simmer for 15 mins until the stock has all absorbed and the rice is just tender.
- Preheat the oven to 200C/Gas 6.
- Stir in the cheese, then spoon rice evenly among tomato shells.
- Put the ‘lids’ on top, then pour around the remaining stock.
- Cover the dish with foil and bake for 20 mins, removing foil for the last 5 mins of cooking time.
