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...
- 2 large beef tomatoes
- olive oil for brushing them
For the filling:
- 1 fl oz olive oil
- 1 garlic clove, chopped up finely
- 1 tsp fresh parsley
- 1 tsp fresh basil
- 1 fl oz pureed tomatoes
- salt, pepper, sugar
- 2.8 oz precooked risotto (short-grain rice)
For the side:
- 7 oz fried potato cubes
- 1.3 fl oz olive oil
- salt, pepper
- It's best to start by working on the tomatoes. First, 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.
- Next, it's time to move onto the filling. First, 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 anyway. Next, add the pureed tomatoes and seasoning. Now you get to work with the blender, making sure the mixture is nice and smooth.
- Next, you can fold the precooked risotto into the sauce and carefully mix everything. Now fill the tomatoes to the brim with the risotto and places their "tops" back on. To finish, brush the tomatoes with some oil.
- Don't forget about the side dish. First, you'll need to cut the potatoes into cubes and fry them in olive oil. After filling a casserole dish with the potatoes, place the tomatoes inside in the center and pour some olive oil on top of everything. Sprinkle some rosemary, salt, and pepper on top of the potatoes before putting the whole lot in the oven.
- Bake the stuffed tomatoes and potatoes at 320°F for approx. 12 minutes.
Now that wasn't so hard, was it? Accompanied by the potatoes, our sumptuous stuffed tomatoes make a great filling meal, too. Enjoy!