Herby Stuffed Tomatoes
5
If you can, buy vine-ripened tomatoes, they are much sweeter and juicier.
Reduced salt
Recipe Key Facts
- Prep time: 10mins
- Cooking time: 50mins
Egg free | Gluten free | Shellfish free | Vegetarian
Serves: 4
Calories: 379 Kcal per serving
Ingredients
Shopping List
- 8 large tomatoes
- 25g butter
- 2 tbsp olive oil
- 1 small onion, very finely chopped
- 2 cloves garlic, crushed
- 50g pine kernels
- 600ml dry white wine
- 125g Italian risotto rice
- 2 bay leaves
- Sprig of thyme
- 5 chestnut mushrooms, finely chopped
- Handful flat leaf parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Method
- Slice the top from each tomato and reserve. Carefully scoop out the pulp and seeds from the tomatoes and reserve.
- Heat the butter and oil in a large pan, add the onion and cook for 10 minutes, until softened and beginning to colour.
- Add the garlic and pine kernels and cook them for 2 minutes.
- Pour 550ml wine into the pan and add the rice.
- Add the bay leaves and thyme. Bring it to the boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.
- Stir in the mushrooms, parsley, tomato pulp and black pepper, then cook for 5-10 minutes, until the rice is tender and the liquid absorbed.
- Spoon the rice into the tomatoes, pressing down well. Top with the tomato lid.
- Preheat oven to 200˚C 400˚Fgas mark 6.
- Place the tomatoes on a double thickness of foil, large enough to hold all of them and to form into a parcel. Spoon the reserved wine over, and fold the foil into a parcel.
- Place on a baking sheet and bake for 20 minutes or until the tomatoes are softened.
- Serve with a rocket salad.
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