The tried and tested old formulas tend to be the most faithful. Classic recipes like these autumnal tomatoes. They are the ones to which we return.
When the ground is covered by gold leaves and the days are half-eaten by darkness, it’s when we know our tomatoes are no longer in season and the last batches are savoured and relished. Nothing goes to waste.
Today we’re making stuffed tomatoes. I picked the ugly ones. The ones that were too ripe to be turned into a salad. Tangibly satisfying and good if you have a non-meat eater in your midst.
They will remind you of warmer days and they marry well with a glass of old, red wine.
Preparation time: 10 minutes
Cooking Time: 30 minutes
5-6 tomatoes, large and ripe
½ cup rice
1 cup champignon mushrooms
2-3 cups vegetable broth
1 red onion
2 cloves garlic
1 tbsp. sesame seeds to garnish
1 tablespoon salt
1 teaspoon black pepper
4 tablespoons extra virgin olive oil
Preheat the oven to 200°C and line a baking pan with parchment paper.
Chop the mushrooms and the onion. Mince the garlic.
Heat the oil in a deep pan and sauté the onions with the mushrooms for 3-4 minutes, seasoning with salt and pepper. Add the garlic and cook for another minute.
Add the rice to the pan and gradually pour in the vegetable broth until the rice is half cooked. Season to taste.
In the meantime, slice tops off the tomatoes (and set aside), remove the flesh with a spoon, and cut the flesh into smaller pieces. Add to the pan with the rice. Season the tomato cups with a bit of salt.
Fill the tomatoes with the rice mixture, cover with the tops and bake for 25-30 minutes.
Garnish with sesame seeds and serve hot.
Until the next one,