serves 6
6 large, ripe tomotoes
1/2 cup arborio rice
1 tablespoon fresh chopped oregano 1
tablespoon fresh chopped mint
1 tablespoon fresh chopped parsley
1/4 cup extra virgin olive oil
sea salt and freshly ground black pepper
- Pre-heat the oven to 180 degc, brush a baking dish with olive oil, set aside
- Cut a slice off the top of each tomato to make a cap - Hollow out the tomatoes, reserve the pulp
- Sprinkle the inside of each tomato with salt and turn them upside down to drain out their moisture
- Sieve the tomato pulp into a bowl and add the rice, herbs, 3 tablespoons of olive oil, salt and pepper
- Allow to stand for 30 minutes
- Drain the rice, reserving the tomato liquid
- Fill the hollowed out tomatoes with the rice and pour a little of the tomato liquid on top
- Replace the caps on the tomatoes and arrange in the baking dish
- Bake for 1 hour or until the rice is tender and dry
- Add additional liquid whilst cooking when necessary
* these are delicious served hot with grilled lamb chops or serve cold with salad meats |
