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Baked stuffed tomatoes filled with lemon, basil and Parmesan rice

Baked stuffed tomatoes filled with lemon, basil and Parmesan rice

Name: Baked stuffed tomatoes filled with lemon, basil and Parmesan rice
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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 ½ lemon; 25g vegetarian Parmesan, finely grated

Easy
August 2006

Easy
August 2006

Test kitchen approved

Serves 4
Hands-on 30 min, oven time 40 min

Vegetarians will love these giant tomatoes stuffed with delightfully cheesy Parmesan rice.

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 300kcal
Fat: 9.1g (2.3g saturated)
Protein: 8.6g
Carbohydrates: 47.2g (14.1g sugar)
Salt: 0.3g

Nutrition: per serving

Calories: 300kcal
Fat: 9.1g (2.3g saturated)
Protein: 8.6g
Carbohydrates: 47.2g (14.1g sugar)
Salt: 0.3g

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Ingredients

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 ½ lemon
25g vegetarian Parmesan, finely grated

Method

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.
Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.
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.
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.
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.