Serves 4 or 8 as starter
8 truss tomatoes
1 small onion, finely chopped
2 cloves garlic, crushed
½ cup fresh basil, chopped
¼ cup pine nuts, toasted
1 cup rice, cooked – you can also use quinoa or couscous
2 tbsp balsamic vinegar
Salt & pepper
2 tbsp oil
Pre heat oven to 180°.
Cut a cross in the top and bottom of the tomatoes and then place them in a large bowl, cover with boiling water and leave to stand for a few minutes. Drain and cover in cold water for a minute. Drain and peel off the skins, they should come off quite easily. Cut the very top of the tomato’s off so that you create a lid. Using a spoon, scoop the seeds and insides of the tomato out. Stand with the cut opening facing down on some kitchen towel and leave to drain for 20 minutes.
In the meantime add the onion to a frying pan and cook in a little oil for 2-3 minutes, add garlic and continue to cook until the onion is soft. Add the rice, basil, pine nuts, balsamic vinegar, salt and pepper and cook for 5 minutes. Stir in the parmesan. Fill each of the tomatoes with the filling and then place a lid on top of each one.
Place stuffed tomatoes on to a baking tray, drizzle with olive oil and bake for about 15-20 minutes or until soft. Serve with salad and sprinkle with pine nuts and fresh parmesan.
By Georgina White – Simply Sumptuous Foods