Pomodori Farciti al Forno

Name: Pomodori Farciti al Forno (Stuffed baked tomatoes)
Cuisine: Italian
Ingredients: 1 garlic clove, very finely chopped; 4 tbsp olive oil; 8 anchovy fillets, finely chopped; 2 tbsp coarsely chopped mint, plus extra leaves to garnish; 4 large ripe tomatoes; 2 tbsp coarsely chopped mint, plus extra leaves to garnish; salt and pepper; salt and pepper; 50 g risotto rice

Stuffed baked tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This is the time to use those large, sweet tomatoes, which are imported from Italy during the summer. When these are out of season, you can resort to hothouse tomatoes, as they will gain in flavour from the stuffing.

Ingredients

4 large ripe tomatoes
50 g risotto rice
salt and pepper

Europe
Italy
Side dish
Fish course
Starter
Gluten-free
Pescatarian
Summer

Method

Heat the oven to 180°C/Gas 4. Cut off the tops of the tomatoes, keeping the Ids. Scoop out the seeds and liquid into a sieve over a bowl, to save the juice.

Cook the rice in salted water for 7 minutes, then drain and cool. Add to the tomato juice with the mint, anchovies, olive