A perfect summery dish using fresh seasonal herbs
Serves 6 people
Method
- Preheat the oven to 180C fan.
- Cut a 1 cm thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl, put the bowl aside (use it for a gazpacho or a salad).
- Oil the bottom of an 20cm x 20cm baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
- In a separate bowl toss the rice with the passata.
- Add garlic, basil, parsley, 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes.
- Serve hot or at room temperature.
Ingredients
Prep: 15 mins
Cook: 30-35 mins
6 big beef tomatoes
2 tbsp olive oil
12 tbsp of rice
500g passata
2 cloves of garlic finely chopped
1 bunch of basil chopped
1 bunch of parsley chopped (or 3 tbsp of oregano)
1 tsp of salt
2 tbsp of olive oil
(capers or olives to taste)
