Stuffed Tomatoes
When tomatoes and basil are in abundance, these stuffed tomatoes are a simple and tasty solution. They are very versatile and wonderful for a light meal, picnic or side dish. For a Sicilian Arabic note and more sweetness and crunch, you could add currants and pine nuts. These tomatoes will taste better the next day, served at room temperature or you could even warm them slightly for about five minutes in the oven.
Makes: 10 tomatoes
Preparation: 50 minutes
INGREDIENTS
10 large tomatoes
¼ cup of olive oil
1 red onion, finely diced
2 cloves garlic, minced
¾ cup arborio rice
1 cup boiling water
½ cup finely chopped fresh basil
Zest of a lemon
2 tbsp currants (optional)
2 tbsp pine nuts, toasted (optional)
Salt and black pepper
Extra olive oil, for drizzling
METHOD
Preheat your oven to 180°C fan forced.
Lay a sheet of baking paper on a deep baking tray and set aside.
Slice the tops off the tomatoes, keeping track of which ‘lid’ came off which tomato.
Scoop out the pulp and chop finely. Put aside.
Heat the olive oil in a large frypan over a medium heat and saute the onions with a pinch of salt until softened. Then add the garlic and fry gently for a minute without burning it.
Stir in the tomato pulp along with the rice.
Simmer for a few minutes. Then add the hot water and cook gently for approx. 5 minutes until thickened, stirring every now and then to check for consistency.
When ready, add the basil, lemon zest and, if you are using them, the currants and pine nuts. Mix well and season to taste. Put aside.
Spoon the mixture into the tomatoes, and top with the matching tomato ‘lid’.
Arrange the tomatoes close together on the tray and drizzle with olive oil. Gently rub this oil all over the tops and sides.
Bake for 40-45 minutes or until the tomatoes are soft but still holding their shape.
Serve at room temperature.
