Pomodori Farciti al Forno

• 4 large ripe tomatoes
• 50 g risotto rice
• salt and pepper

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