12 large tomatoes
200ml olive oil
2 cloves of garlic, minced
2 onions, finely chopped
200g rice/orzo pasta
400ml chicken stock
50g pine nuts, toasted
half a batch of Greek Pesto (Search this blog for the recipe)
50g black olives, pitted and chopped
Preheat your oven to 180℃.
Cut a 2cm slice off the top of each tomato and scoop out the pulp – keep the pulp.
Sprinkle the inside of the tomato with salt, pepper and a pinch of sugar.
Pack the tomatoes close together into a shallow ovenproof dish.
Heat 100ml olive oil, add the onion and garlic and stir-fry until the onion is soft – about 10 minutes.
Add the tomato pulp and simmer until reduced and concentrated in flavour.
Add the rice/pasta, stock and 10ml salt and a few grindings of black pepper. Simmer for another 15 minutes.
Add the pine nuts, greek pesto, feta and olives and stir through.
Spoon the rice mixture into the tomatoes and pour over the remaining olive oil.
Bake for one hour.
Serve the stuffed tomatoes at room temperature with an extra dollop of the Greek Pesto.