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Takes: 1 hour 40 minutes
Serves: 8
No nutritional information available.
Ingredients
- 8 beef tomatoes, or large tomatoes
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 200g risotto rice
- 100ml white wine
- 4 garlic cloves, crushed
- 1 courgette, finely chopped
- 3 tbsp tomato puree
- 1l hot vegetable stock
- 50g pine nuts, toasted
- 50g raisins
- 50g pitted Kalamata olives, drained
- Handfull of fresh dill, chopped
- Handfull of fresh mint, chopped, plus extra to garnish
- Salt and freshly ground black pepper
- 4 large potatoes, scrubbed and chopped
- 25g butter, chopped
Method
1. Slice the top from each tomato and reserve. Using a teaspoon, scoop the seeds and flesh from each tomato into a bowl, leaving the tomato shell intact.
2. Arrange the tomatoes in a large roasting tin or baking dish and set aside.
3. Heat 2 tbsp of the oil in a saucepan and fry the onion over a medium heat for 5 minutes or until soft. Add the risotto rice and cook, stirring, for 1 minute. Add the wine and simmer until evaporated.
4. Stir the garlic, courgette, tomato puree, stock and reserved tomato seeds and flesh into the rice mixture. Simmer for 15 minutes or until the rice is almost tender and has absorbed most of the liquid.
5. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
6. Stir the pine nuts, raisins, olives, dill and mint into the risotto. Season with salt and pepper. Spoon into the tomato shells and add the tomato lids.
7. Place the tomatoes in a oven proof dish or tin and arrange the potatoes around them. Drizzle with the remaining olive oil. Dot with the butter and cover the dish or tin with foil.
8. Bake for 1 hour or until the tomatoes and potatoes are tender. Serve garnished with extra mint.
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