Mediterranean Risotto Stuffed Tomatoes Food

VERONICA'S STUFFED TOMATOES

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

MEDITERRANEAN STUFFED TOMATOES

Steps:

• Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
• While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
• Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
• Season to taste with salt and pepper.
• Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
• With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
• Lightly sprinkle the insides of the tomatoes with salt and pepper.
• Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
• Stuff each tomato with about a cup of the filling.
• Sprinkle the tops with the olives and garnish with the chopped basil.

RISOTTO AND PESTO STUFFED TOMATOES

Steps:

• Preheat oven to 375°F.
• Cut off the tops of the tomatoes, remove core, and slice a small sliver off the bottoms so that they sit flat in the pan.
• Spoon out the meat of the tomatoes, leaving only the shells. Save meat in a separate bowl.
• Place tomatoes in a 9x13 baking dish and set aside.
• In a deep medium cooking pan, melt butter and olive oil. Add shallots and cook for 2-3 minutes until tender--do NOT brown.
• Add tomato meat and bay leaf.
• Add rice and white wine and simmer until wine is completely absorbed.
• Add vegetable broth or chicken stock 1/2 cup at a time, waiting until almost completely absorbed before adding the next 1/2 cup.
• Add pesto, parmesan, and salt and pepper to taste. Set aside mixture.
• Bake tomato shells on 375°F for 10 minutes.
• Fill tomatoes with mixture (remove bay leaf) and serve hot.

RISOTTO-STUFFED TOMATOES

Steps:

• Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
• Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the scallions, zucchini and mushrooms and fry gently for 2 more minutes.
• Preheat the oven to 375°F Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish.
• Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary.
• Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
• Put the tomatoes in an ovenproof dish and fill each one generously with the risotto.
• Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few arugula leaves on top.