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    Stuffed Tomatoes 2

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    Stuffed Tomatoes 2

    • Preparation time: 30 minutes
    • Cooking time: 1 hour, plus cooling
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Makes: 10

    Ingredients

    • 100g American long-grain rice
    • 10 large slicing tomatoes, plus 200g extra tomatoes (any size)
    • 50ml Greek olive oil, plus 3 tbsp
    • 1 onion, finely chopped
    • 2 small courgettes, finely diced
    • 4 salad onions, finely chopped
    • Bunch parsley, finely chopped
    • Small bunch dill, finely chopped
    • Salt
    • Freshly ground black pepper

    Method

    1. Preheat the oven to 190°C/gas 5.
    2. Rinse the rice under the cold tap, shake well and leave to drain.
    3. Slice off the stalk end of each slicing tomato and set aside. Cut away the central ribs and seeds and scoop out with a teaspoon. Set aside the scooped-out flesh of four of the tomatoes. Finely chop the remainder of the scooped out flesh and put in a bowl with the washed rice. Put the hollow tomatoes, upside down, on a cooling rack over their baking dish to catch excess juice.
    4. Heat 2 tbsp olive oil in a frying pan over a medium-low heat. Gently fry the onion until soft. Increase the heat, add the courgette and fry briskly for two minutes. Tip the mixture into the rice. Add the salad onions, parsley, dill and 1 tbsp olive oil. Season to taste and mix well.
    5. Season the inside of the tomatoes, then gently pack in the rice stuffing so the tomatoes are three-quarters full. Cover with their 'lids' (you can remove these before serving, if you like). Put in the baking dish.
    6. Peel the extra 200g tomatoes (cover with boiling water, leave for two minutes, then peel). Quarter and put in a food processor with the pulp from the four slicing tomatoes. Purée, then add 100ml cold water. Season and pour into the bottom of the tomato dish. Drizzle the tomatoes with 50ml olive oil. Bake in the centre of the oven, uncovered, for 1 hour, basting regularly. Serve tepid or cold.

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