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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

4 large ripe tomatoes
50 g risotto rice
salt and pepper

Method

Preheat the oven to 180°C/Gas 4. Cut off the tops of the tomatoes, keeping the lids. 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 chopped mint, anch