Anna Del Conte's Stuffed Tomatoes

Name: Anna Del Conte's Stuffed Tomatoes
Prep time: THMS
Cook time: THMS
Ingredients: 6 large, ripe tomatoes; Salt & black pepper to taste; A pinch of chilli flakes; 60g uncooked Italian rice (eg Arborio, Carnaroli, Vialone Nano); 5 tbsp. extra virgin olive oil; 1 garlic clove, chopped; 1 tbsp. flat leaf parsley, chopped; 1 tbsp. Sacla' Vegan Tomato Pesto; 2 large potatoes, cut into small cubes; 2 tsp. dried oregano

Renowned foodie Anna del Conte brings her flair for flavour to these vegan stuffed tomatoes. Sacla' Vegan Tomato Pesto makes the rice filling deliciously moreish – and if you think potatoes shouldn't be on the same plate as rice, think again!

Cook Time

1hr 45mins

Serves

Ingredients

6 large, ripe tomatoes
Salt & black pepper to taste
A pinch of chilli flakes
60g uncooked Italian rice (eg Arborio, Carnaroli, Vialone Nano)
5 tbsp. extra virgin olive oil
1 garlic clove, chopped
1 tbsp. flat leaf parsley, chopped
1 tbsp. Sacla' Vegan Tomato Pesto
2 large potatoes, cut into small cubes
2 tsp. dried oregano

How to make the recipe

Step 1

Heat the oven to 180¬∞C/160¬∞C fan

Step 2

Cut the top from each tomato and put to one side. Scoop the flesh and seeds out of the tomatoes, discarding some of the seeds. Chop the flesh into small pieces and place it with the pulp in a bowl with a pinch of salt and the chilli flakes

Step 3

Add the rice, 3 tablespoons of olive oil, garlic, parsley and tomato Pesto. Mix thoroughly, taste, and adjust the seasoning to your liking

Step 4

Fill the tomatoes with the mixture, and 'lid' with the tomato tops

Step 5

Put the tomatoes in an oiled ovenproof dish

Step 6

Put the cubed potato in a bowl, spoon over 1 tablespoon of the olive oil and mix well to coat all the cubes, then arrange them around the tomatoes in the dish. Shower with the remaining oil and oregano

Step 7

Cook for about 5 hours or until the potato and rice are cooked, and serve