ingredients
serves 4
1/4 cup long-grain rice
4 large beef tomatoes, about 1/2 pound each
2 tbsp pesto
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, freshly grated
salt and pepper
basil leaves, to garnish
method
1. Cook the rice according to the pack instructions; drain and set aside.
2. Meanwhile, cut a thin sliver from the base of each tomato so that it will sit flat. Cut a slightly thicker slice from the top of each one, then scoop out the seeds and pulp, taking care to avoid cutting through the skins; discard the seeds.
3. Finely chop the tomato pulp and stir into the rice with the pesto, mozzarella and half of the Parmesan. Season with salt and pepper to taste.
4. Spoon the rice mixture into the tomato shells and scatter over the remaining Parmesan. Put into a small roasting dish and bake at 220°C (400°F) for 20 minutes until bubbling and golden. Garnish with basil and serve hot or warm, with a green salad and crusty bread.
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