Stuffed Tomatoes
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Cook Time
1 hour
Serves
6
Ingredients
- 6 large, ripe tomatoes
- Salt & black pepper to taste
- A pinch of chilli flakes
- 60g uncooked Italian rice (eg Arborio, Carnaroli, Vialone Nano)
- 5 tbsp. extra virgin olive oil
- 1 garlic clove, chopped
- 1 tbsp. flat leaf parsley, chopped
- 1 tbsp. Sacla' Vegan Tomato Pesto
- 2 large potatoes, cut into small cubes
- 2 tsp. dried oregano
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How to make the recipe
Step 1
Heat the oven to 180°C/160°C fan
Step 2
Cut the top from each tomato and put to one side. Scoop the flesh and seeds out of the tomatoes, discarding some of the seeds. Chop the flesh into small pieces and place it with the pulp in a bowl with a pinch of salt and the chilli flakes
Step 3
Add the rice, 3 tablespoons of olive oil, garlic, parsley and tomato Pesto. Mix thoroughly, taste, and adjust the seasoning to your liking
Step 4
Fill the tomatoes with the mixture, and 'lid' with the tomato tops
Step 5
Put the tomatoes in an oiled ovenproof dish
Step 6
Put the cubed potato in a bowl, spoon over 1 tablespoon of the olive oil and mix well to coat all the cubes, then arrange them around the tomatoes in the dish. Shower with the remaining oil and oregano
Step 7
Cook for about 50 minutes or until the potato and rice are cooked, and serve
