Savoury Tomatoes
Ingredients
6 large beefsteak or similar tomatoes
60g butter
1 small red onion, finely chopped
200g risotto rice (vialone nano or carnaroli)
zest of 2 lemons
100g percorino cheese, grated
2 tablespoons fresh thyme, chopped
salt and freshly ground black pepper
Description
When tomatoes are at their best at the end of summer, try stuffing them with a well-seasoned mixture of rice, cheese and herbs before baking in the oven. This could be served as an entrée or a lunchtime dish, accompanied by a garden-fresh salad.
Method
Keeping the tomatoes upside down so that they sit on the end where the stalk was attached, cut a small lid from each one. Remove the pulp, discarding the seeds, and drain through a sieve over a large bowl. Very gently dry the inside of the tomatoes with a paper towel to remove any excess moisture.
Melt the butter in a small pan and cook the onion until soft. Discard the extra liquid from the tomatoes and put the reserved tomato pulp into the bowl with the onion. Preheat the oven to 180°C.
Bring a pan with plenty of salted water to the boil and cook the rice for about 12 minutes, so it is still slightly firm. Drain well and add rice to the tomato pulp and onion mixture, with the lemon zest, grated cheese, thyme and plenty of salt and black pepper. Mix together well.
Fill the tomatoes with the mixture and pop the lids back on. Bake in a buttered baking dish for about 30minutes. Serve hot with a salad and/or bread.
Categories
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