This recipe for the weekend is easy to make, and is even delicious cold the next day! A great dish for a vegetarian, but also versatile enough to be served as a side dish alongside meat or fish.
This recipe was produced by the healthy eating campaign, ‘Vegetables from Europe: We Care, You Enjoy’ which is designed to explain the care that goes into growing fresh produce and to encourage people to eat more vegetables.
The campaign supports the European farmers who combine agricultural experience with the latest food technology to provide you with vegetables packed with flavour and nutrients which can be found at your local supermarket.
For more information please visit http://wecareyouenjoy.eu/en/inicio.
Baked tomatoes stuffed with rice and spice – serves 4
12-14 large heritage/heirloom tomatoes, 1 tbsp olive oil plus extra for drizzling, 2 chopped shallots, 1 finely chopped stick of celery, 100g basmati and wild rice, pinch of chilli flakes, 1 finely chopped sprig of rosemary, 300ml hot vegetable or chicken stock, 100g chopped Manchego cheese
Slice off the top of each tomato horizontally, reserving each tomato ‘lid’. Scoop out the seeds and heart from the middle of each and spoon into a bowl.
Put the tomatoes into an ovenproof dish and drizzle with a little oil. Season well.
Heat the oil in a pan and gently cook the shallots and celery until just softened. Finely chop the tomato pulp and add to the pan. Simmer for 5-8 minutes until the mixture looks saucy.
Season the mixture well then stir in the rice, chilli flakes and rosemary. Pour in 200ml stock, cover with a lid and bring to the boil. Simmer for 15 minutes until the stock has all absorbed and the rice is just tender.
Preheat the oven to 200°C/180°C fan oven/gas mark 6. Stir in the Manchego cheese, then spoon the rice evenly among the tomato shells. Put the ‘lids’ on top of each, then pour around the remaining stock. Cover the dish with foil and bake for 20 minutes, removing the foil for the last 5 minutes of cooking time.