As we all know, it’s what’s on the inside that matters. While these tomatoes might not look particularly interesting on the outside, wait and see the delicious secrets they hold within. The tasty risotto filling is at first a feast for the eyes, and then the palette. It’s a fairly simple recipe, too…
Risotto-stuffed Tomatoes
Equipment
- Casserole Dish
- Handheld blender
Ingredients
- 2 large beef tomatoes
- 1 fl oz olive oil for brushing
- 1 fl oz olive oil
- 1 garlic clove chopped finely
- 1 tsp fresh parsley
- 1 tsp fresh basil
- 1 fl oz pureed tomatoes
- salt to taste
- pepper to taste
- sugar to taste
- 2.8 oz precooked risotto short-grain rice
- 7 oz fried potato cubes
- 1.3 fl oz olive oil
- rosemary to taste
- salt to taste
- pepper to taste
Instructions
- Start by working on the tomatoes. Cut off their tops and use a spoon to carefully scrape out the tomato flesh until they're hollow. Spoon the tomato flesh into a large bowl — this will make up the filling.
- Add the garlic, some oil, and the herbs to the tomato flesh in the bowl. You don't need to finely chop up the herbs as the ingredients will be mixed with a handheld blender. Add the pureed tomatoes and seasoning. Blend the mixture until smooth.
- Fold the precooked risotto into the sauce and carefully mix everything. Fill the tomatoes to the brim with the risotto and place their tops back on. Brush the tomatoes with some oil.
- Cut the potatoes into cubes and fry them in olive oil. Fill a casserole dish with the potatoes, place the tomatoes inside in the center, and pour some olive oil on top of everything. Sprinkle rosemary, salt, and pepper on top of the potatoes.
- Bake the stuffed tomatoes and potatoes at 320°F for approximately 12 minutes.
VIDEO
Now that wasn’t so hard, was it? Accompanied by the potatoes, our sumptuous stuffed tomatoes make a great filling meal, too. Enjoy!