Tomates Farcies
Tomates Farcies
Stuffed tomatoes
Serves: 6
Dietary: (Vegan)
Ingredients
200g Camargue red rice,
1 glass white wine,
750ml hot vegetable stock,
Bouquet garni of bay,
rosemary, thyme and oregano,
6 ripe but firm large tomatoes,
1 onion, peeled and sliced finely,
1 garlic clove, finely chopped,
350g finely chopped vegetables, red pepper, mushrooms, leek
4 tbsps olive oil, plus extra for drizzling
1 tbsp tomato puree
3 tbsps chopped fresh basil
handful of chopped fresh flat leaf parsley
100g Parmesan, or similar cheese, gratedsalt & pepper
Salt and freshly ground black pepper
Method:
Preheat the oven to 200C/Gas6.
Cook the rice in a medium saucepan with the hot vegetable stock, the glass of wine and bouquet garni. Stir occasionally and simmer until just cooked through, which takes about 15 minutes, make sure the rice isn’t over cooked as it is cooked again inside the tomatoes. Drain. Set the rice aside.
Cut a thick slice off the top of each tomato; leaving on the stalk if you can and reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small saucepan. Simmer the tomato pulp for 15 minutes and then strain through a sieve, discard the seeds.
Oil the bottom of a baking dish, big enough to fit the tomatoes snugly, with 2 tbsps of the olive oil. Place the hollowed tomatoes in the prepared dish.
To make the filling. In a frying pan fry the onion gently in the remainder of the olive oil, until soft and starting to caramelise. Add the garlic and fry for a minute before adding the vegetables with a little salt and pepper. Gently fry for five minutes and then add the tomato puree. Cook for a couple of minutes and then combine with the rice, herbs and most of the cheese.
Combine well. Add the tomato juice to achieve a moist filling. Taste and season well.
Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil and the remaining cheese. Place the reserved tomato slices on top the tomatoes. Bake until the rice is heated through, about 20 minutes.
Serve hot or at room temperature with pistou.