Tuscan-Style Stuffed Tomatoes

Prep time: 10 mins

Cook time: 1 hr

Directions

Preheat the oven to 160°C.
Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a jug, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.
Fry the onion in 2 tbsp oil in a pan over a low to medium heat, stirring, for five minutes. Add the
zucchini, turn the heat up slightly and cook for five minutes more. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.
Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle
with the remaining 3 tbsp oil and bake for one hour, until very tender and the rice is cooked through. Serve with a green salad and enjoy.

Stuffed tomatoes can last in the fridge for up to four days, enjoy cold for lunch or re-heat for five minutes in the oven.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Prep time: 10 mins

Cook time: 1 hr

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Preheat the oven to 160°C.
Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a jug, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.
Fry the onion in 2 tbsp oil in a pan over a low to medium heat, stirring, for five minutes. Add the
zucchini, turn the heat up slightly and cook for five minutes more. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.
Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle
with the remaining 3 tbsp oil and bake for one hour, until very tender and the rice is cooked through. Serve with a green salad and enjoy.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Stuffed tomatoes can last in the fridge for up to four days, enjoy cold for lunch or re-heat for five minutes in the oven.