A Greek classic packed with vibrant Mediterranean flavours.
SERVES 4
INGREDIENTS
8 large beef tomatoes (approx 200g/7oz each) 4tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 150g (5½oz) easy-cook basmati rice 30g (1oz) sun-blush tomatoes, roughly chopped 300ml (10½oz) hot vegetable stock 15g (½oz) fresh basil leaves, finely shredded, plus extra leaves to garnish Finely grated zest of ½ a lemon 35g (1¼oz) pecorino cheese, grated Mixed salad to serve
METHOD
Preheat the oven to 190C/ gas 5. Cut a 2cm (¾in) thick slice off the top of each beef tomato. Scoop out the pulp into a bowl and set aside.
Over a medium heat, fry the onion and garlic in the oil until soft, but not browned. Add the tomato pulp to the pan. Increase the heat slightly and simmer for about 10 minutes until reduced.
Add the rice, sun-blush tomatoes and the vegetable stock. Cover and leave to cook gently over a low heat for 10 minutes, until the rice is just half-cooked. Stir in the shredded basil, lemon zest and pecorino cheese and season to taste.
Put the hollowed-out tomatoes in a lightly oiled baking dish and fill them with the rice mixture. Replace the tops and bake in the oven for 25-30 minutes, until the tomatoes are tender and the rice is cooked through.
Garnish with basil leaves and serve with a crisp mixed salad.
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SERVES 4