| Written By Recipe Coordinator |
A beefsteak tomato recipe that is hearty, rustic and incredibly easy to prepare. A perfect tomato recipe to herald in the cooler fall and winter months. The color of the dish is matched only by the intense flavor of the tomatoes. Be sure to add a nice salad as well!
8 large beef tomatoes (approx 200g/7oz each)
4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
150g (5 1/2) easy-cook basmati rice
30g (1oz) sun-blush tomatoes, roughly chopped
300ml (10 1/2oz) hot vegetable stock
15g (1/2oz) fresh basil leaves, finely shredded, plus extra leaves to garnish
Finely grated zest of 1/2 a lemon
35g (1¼oz) pecorino cheese, grated
Mixed salad to serve
1. Preheat the oven to 375*F. Cut a 2cm (3/4 in) thick slice off the top of each beef tomato. Scoop out the pulp into a bowl and set aside.
2. Over a medium heat, fry the onion and garlic in the oil until soft, but not browned.
3. Add the tomato pulp to the pan. Increase the heat slightly and simmer for about 10 minutes until reduced.
4. 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.
5. Stir in the shredded basil, lemon zest and pecorino cheese and season to taste.
6. Put the hollowed-out tomatoes in a lightly oiled baking dish and fill them with the rice mixture.
7. 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.
Recipe and photo courtesy of Sunil Vuljayakar at the dailymail.co.uk.
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