RICE-AND-HERB STUFFED TOMATOES. 02/08/14
INGREDIENTS METHOD

SERVES 4

 

4 large tomatoes

Olive oil

80g/3oz basmati rice, soaked for 1 hour

A small handful each of parsley, mint and dill, roughly chopped

2 spring onions, finely sliced

1 garlic clove, finely chopped

1 tbsp red wine vinegar

4 potatoes, peeled and halved

A few sprigs of thyme

A handful of fresh oregano, to serve (optional)

Preheat the oven to 200C/400F/gas 6. Carefully slice the top off the tomatoes (reserving the tops) and delicately scoop out the flesh and seeds with a teaspoon. Chop until you have a fine pulp and divide in half; stir 2 tablespoons of oil into one half and leave the other plain. Season the inside and outside of the tomato and place in a baking tray.

 

Combine the rice, herbs, spring onions, garlic, vinegar and the tomato pulp mixed with oil in a bowl and season well. Add another glug of oil, then spoon into the tomatoes, filling them only ¾ full. Drizzle with a little oil and place the tomato lids on top.

 

Scatter the potatoes and thyme around the tomatoes and add the remaining tomato pulp, along with splash of water, a good glug of oil and some salt and pepper. Cover with foil and place in the oven for 30 minutes, before removing the foil and cooking for a further 15-20 minutes until the tomatoes are cooked and slightly coloured. Serve with the soft potatoes and sprinkled with marjoram.

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RICE-AND-HERB STUFFED TOMATOES. 02/08/14
INGREDIENTS

SERVES 4

 

4 large tomatoes

Olive oil

80g/3oz basmati rice, soaked for 1 hour

A small handful each of parsley, mint and dill, roughly chopped

2 spring onions, finely sliced

1 garlic clove, finely chopped

1 tbsp red wine vinegar

4 potatoes, peeled and halved

A few sprigs of thyme

A handful of fresh oregano, to serve (optional)

METHOD

Preheat the oven to 200C/400F/gas 6. Carefully slice the top off the tomatoes (reserving the tops) and delicately scoop out the flesh and seeds with a teaspoon. Chop until you have a fine pulp and divide in half; stir 2 tablespoons of oil into one half and leave the other plain. Season the inside and outside of the tomato and place in a baking tray.

 

Combine the rice, herbs, spring onions, garlic, vinegar and the tomato pulp mixed with oil in a bowl and season well. Add another glug of oil, then spoon into the tomatoes, filling them only ¾ full. Drizzle with a little oil and place the tomato lids on top.

 

Scatter the potatoes and thyme around the tomatoes and add the remaining tomato pulp, along with splash of water, a good glug of oil and some salt and pepper. Cover with foil and place in the oven for 30 minutes, before removing the foil and cooking for a further 15-20 minutes until the tomatoes are cooked and slightly coloured. Serve with the soft potatoes and sprinkled with marjoram.

YOU MAY ALSO LIKE
GRILLED BUTTERFLIED LEG OF LAMB WITH GRILLED COURGETTES AND SKORDALIA. 02/08/14
FRAPPE. 02/08/14
HORIATIKI SALAD. 02/08/14
ROAST FISH PLAKI. 02/08/14
MORE SIDES
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Prawn goes beautifully with sweetcorn in this Indian-inspired dish. Read more
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This salsa has lots of punch to it and is the perfect foil to the sweetness in the prawns. Read more
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If you can’t find morcilla or black pudding, chorizo is just as good for this quesadilla and guacamole recipe. Read more
PIEDMONTESE PEPPERS. 19/07/14
An incredibly simple recipe for Piedmont peppers, spiked with anchovy and garnished with basil Read more
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Feta and courgette are a great match and the acidity of the sauce cuts through the batter perfectly. Read more
NEW POTATOES AND ASPARAGUS ROASTED IN A BAG. 21/06/14
If you cook potatoes and other ingredients in a bag, or en papillote as our proper French cooks would have us call it, you end up with a fantastically aromatic bundle of goodness. Read more
QUICK CAULIFLOWER CHEESE. 24/01/14
The classic version of this dish is pretty close to perfection, but I’ve just made it a little quicker to make and given it a really good salty kick with anchovy. Read more
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14
This suits any type of fish, but is particularly good with oily fish such as mackerel or sardines or a white fish such as cod or sea bass. It can also be stirred though pasta. Read more
MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13
Read more
THE ULTIMATE CHRISTMAS SIDES. 14/12/13
Lemony roast potatoes, brussels sprouts and squash & sage mash. Read more
CAPONATA. 02/08/13
This is one of Sicily’s most famous dishes, great with fish, meat, or mozzarella, or even on its own on toast. Read more
MANGO, TOMATO & AVOCADO SALAD. 19/07/13
This goes beautifully with my Brazilian spicy barbecued chicken. Read more
KERALAN ASAPARAGUS & COCONUT THORAN. 09/05/13
Read more
JAPANESE WILTED GREENS WITH SESAME. 15/04/13
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LATKE. 22/01/13
These easy-to-make potato pancakes offer a delicious combination of crunchiness and softness. Read more
GOOSE FAT POTATOES. 15/12/12
Stevie Parle's goose fat potatoes. Classic roasties cooked with garlic and rosemary.  Read more
CABBAGE & SMOKED BACON WITH SAGE. 15/12/12
Stevie Parle's cabbage cooked with smokey bacon and sage is a fabulous festive side dish. Read more