Stuffed tomato with onion

Ingredients

• 8 pcs Medium vine tomatoes
• 2 pcs Large onion, finely chopped
• 100 g Arborio rice
• 4 tbsp Shiitake mushrooms, finely chopped
• 1 pcs Small zucchini, finely chopped
• 2 clove Garlic, minced
• 2 tbsp Tomato paste
• 5 tbsp Olive oil
• 1 tbsp Parsley, fresh, chopped
• 1 pinch Salt to taste
• 1 pinch Fresh black pepper to taste

Method

1. Preheat oven to 150°C.
2. Cut out the top of each tomato and carefully remove the flesh without cutting the bottom.
3. Sprinkle some salt in the insides.
4. Place the tomato flesh and the garlic in a blender to make a purée.
5. Place a large frying pan over medium heat and add 2 tablespoons of olive oil.
6. Add the onion and sauté for around 4 minutes.
7. Add the zucchini and mushrooms then cook for 3 minutes.
8. Now, add the rice and cook until it becomes toasty and pearly white for around 2 minutes.
9. Pour in the tomato purée and simmer until the sauce thickens for an additional 2 minutes.
10. Turn off the heat and season with salt, pepper, and the parsley.
11. Carefully place the tomatoes on a casserole dish and spoon the cooked mixture into the tomatoes, replace the tops, and drizzle with olive oil.
12. Pour a cup of water on the casserole dish and bake for around 2 hours. The tomatoes should be caramelised and the rice cooked al dente.