Stuffed Tomatoes with Rice & Potatoes by Anna Del Conte

On the table in 105mins

Serves 6

vegan

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

Method

  1. Heat the oven to 180°C/160°C fan
  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
  3. Add the rice, 3 tablespoons of olive oil, garlic, parsley and tomato Pesto. Mix thoroughly, taste, and adjust the seasoning to your liking
  4. Fill the tomatoes with the mixture, and 'lid' with the tomato tops
  5. Put the tomatoes in an oiled ovenproof dish
  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
  7. Cook for about 1.5 hours or until the potato and rice are cooked, and serve

Made with...

Sacla' Vegan Tomato Pesto 190g
£2.60

As Pesto Pioneers, we believe everyone should enjoy the simplicity of great Italian food. Our Free From Tomato Pesto recipe cleverly swaps cheese with tofu, so it’s suitable for vegans. It’s great for anyone avoiding dairy or someone searching for gluten-free Pesto too.

Just like our classic Sun-Dried Tomato Pesto, we’ve crammed every jar with Mediterranean tomatoes, fragrant basil leaves, pine nuts and sweet red peppers. Add our Vegan Red Pesto to your Bolognese, make stuffed tomatoes or simply swirl through your favourite pasta.

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