Name: Spanish Stuffed Tomatoes Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Spanish
Ingredients: 12 firm, medium tomatoes on the vine; ½ small green pepper, deseeded, pith removed and finely chopped; 6 garlic cloves, peeled and roughly chopped; pinch dried chilli flakes; handful flat-leaf parsley, leaves only; 130ml (4½fl oz) olive oil; 75g (3oz) paella or risotto rice; 40g (1½oz) toasted pine nuts

By Rebecca Smith

published 5 January 2012

Method

Take the tomatoes off the vine, leaving the stalks intact. Use a small sharp knife to remove the tops, then scoop out the insides with a teaspoon and reserve.
Pulse the pepper, garlic, chilli and parsley in a food processor until the ingredients are coarsely chopped. Add the tomato pulp with 100ml (4fl oz) of the oil and pulse again until the mixture is quite liquid. Pour the liquid over the rice in a bowl, season, mix and leave to soak for 30 minutes, stirring occasionally. Add the pine nuts. Heat the oven to 200 C, 180 C fan, 400 F, gas 6.
Fill the tomatoes with the rice mixture - don't overfill them but add as much liquid as you can. Place the lids lightly on the tomatoes, transfer to a baking dish, drizzle over the remaining oil and bake for around 45 minutes, until the rice is cooked. Serve warm or at room temperature with a green salad and crusty bread.

Ingredients

12 firm, medium tomatoes on the vine
½ small green pepper, deseeded, pith removed and finely chopped
6 garlic cloves, peeled and roughly chopped
pinch dried chilli flakes
handful flat-leaf parsley, leaves only
130ml (4½fl oz) olive oil
75g (3oz) paella or risotto rice
40g (1½oz) toasted pine nuts

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Serves	4
Skill	Easy
Preparation Time	30 mins plus soaking
Cooking Time	45 mins
Total Time	1 hours 15 mins plus soaking

Nutrition Per Portion	RDA
Calories	407 Kcal	20%
Fat	32 g	46%
Saturated Fat	4 g	20%

Spanish Stuffed Tomatoes Recipe

Method

Ingredients

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