Tales from Rivvy’s kitchen – stuffed tomatoes.
If you’ve been reading TFRK for a while, you’ll know how much I love my stuffed peppers. I eat them a lot and I had a range of delicious filling options for them. Sadly, since I went gluten free I’ve really struggled, since cous cous is now no longer an option. I was getting fed up of plain rice with ground beef stuffing so I’ve adapted a slightly different recipe.
This one will need to be made up to an hour in advance of cooking because the rice needs time to soak.
4 beef tomatoes
4 – 6 anchovy fillets
2 cloves garlic (or equivalent paste)
2 tsps red pesto
2 tsps green pesto
1 tsp oregano
salt and pepper
90g risotto rice (carnaroli or arborio)
1 tbsp oil
Preheat oven to 200*c (fan).
Neatly cut out the stems from the tomatoes, turn them over and slice little lids off. Scoop out the flesh (being careful not to poke through the outer shell) and put it into a food processor.
Blend the tomato pulp with the garlic and anchovy fillets until you have a smooth consistency. Don’t worry if it’s super runny – it’s okay.
Pour the tomato mix into a bowl and mix in the pestos, herbs, oil, seasoning and rice.
Set aside for half an hour to an hour, until the mixture is less runny and easier to spoon.
Place the tomato shells into a high sided dish, close together so that they provide support without squashing, and spoon the mixture into them. Try not to overfill. Put the lids back on.
Bake for 40 – 45 minutes, until the rice is cooked.
If you don’t like anchovies and want to leave them out, make sure you season the tomatoes really well or they’ll come out very bland.
You could leave the oregano out or substitute it for basil if you wanted a subtly different flavour.
There’s nothing to stop you adding mushrooms or sundried tomatoes to this recipe.
Although we eat ours hot, these can be eaten cold, so if you want to prepare them in a foil tray, bake them in that, cool and then cover to take to a picnic or barbecue 🙂