Stuffed baked tomatoes

Stuffed baked tomatoes

Pomodori farciti al forno

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 large ripe tomatoes
50g risotto rice
salt
pepper
2 tablespoons coarsely chopped mint, plus extra leaves to garnish
8 anchovy fillets in oil, drained and finely chopped
4 tablespoons olive oil
1 garlic clove, very finely chopped

Method

  1. Preheat the oven to 180ºC. Cut off the tops of the tomatoes, keeping the lids. Scoop out the seeds and liquid into a sieve over a bowl, to save the juice.
  2. Cook the rice in salted water for 7 minutes, then drain and cool. Add to the tomato juice with the chopped mint, anchovies, olive oil and garlic. Season the stuffing with salt and pepper to taste.
  3. Spoon the stuffing into the tomato cavities and put the lids on top. Place the tomatoes on a baking tray. Bake in the oven for about 20 minutes, depending on size, until the skin has wrinkled and the tomatoes are soft. Serve garnished with mint leaves.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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