Serves 4

Baked stuffed tomatoes filled with lemon, basil and Parmesan rice recipe

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Takes 30 minutes to make and 35-40 minutes in the oven

8 large beef tomatoes (about 200g each), such as Marmande
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
150g long grain rice
30g Mi-Cuit sun-dried tomatoes, chopped (we used Merchant Gourmet)
300ml vegetable stock, hot
15g fresh basil leaves, finely shredded, plus extra leaves to garnish
Finely grated zest of 1/2 lemon
25g vegetarian Parmesan, finely grated

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1. Cut a 2cm thick slice off the top of each beef tomato. Scoop out the pulp with a melon baller or teaspoon into a bowl and set aside.
2. Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.
3. Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for about 10 minutes, stirring now and then, until the mixture is well-reduced and thickened.
4. Stir in the rice, sun-dried tomatoes and the vegetable stock, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Stir in the basil, lemon zest and Parmesan and season to taste.
5. Preheat the oven to 190°C/fan170°C/gas 5. Put the hollowed out tomatoes into a lightly oiled baking dish and fill with the rice mixture. Replace the tops and bake in the oven for 35-40 minutes, until the tomatoes are tender and the rice is cooked through. Garnish with basil leaves and serve with a crisp mixed salad.

Nutritional info

Per serving: 300kcals, 9.1g fat (2.3g saturated), 8.6g protein, 47.2g carbs, 14.1g sugar, 0.3g salt

Wine Recommendation

Wine note: A fruity, ripe, bright Provence rosé will stand up to these flavours well.

Baked stuffed tomatoes filled with lemon, basil and Parmesan rice recipe

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