Ingredients
Stuffed Tomatoes
| 50g | Risoni |
| 12 | vine-ripened tomatoes |
| 3 | tablespoons olive oil |
| 1 | onion, peeled and finely diced |
| 50g | Risoni |
| 1 | tablespoon garlic, crushed |
| 1 | cup pine nuts |
| 500g | finely ground pork mince |
| 1 | tablespoon grated lemon zest |
| 1 | bunch dill, finely chopped |
| 1 | cup gruyere cheese, grated |
| 1 | bunch dill, finely chopped |
| Salt and pepper |
METHOD
- Preheat oven to Fan Steam 180ºC
- Cook pasta as per packet directions.
- Cut the tops off the tomatoes, place tops aside as they will be used later. Using a teaspoon, carefully remove the flesh from inside all of the tomatoes and reserve flesh. Roughly chop the flesh and set aside.
- Heat 2 tablespoons of the olive oil in a pan over medium heat. Cook onion, garlic and pine nuts for 2-3 minutes.
- Add pork mince to pan and cook until well browned. Add approximately half the reserved tomato flesh, lemon zest and dill and mix through. Cook for a further 10-15 minutes until all liquid has evaporated.
- Remove from heat and add the cooled risoni cheese and breadcrumbs, mix together. Season with salt and pepper.
- Take tomatoes and season inside with salt and pepper, then stuff tomatoes with risoni mix.
- In a baking dish, put a little olive oil onto the base and then place tomatoes into the baking dish. Drizzle with olive oil, place lids back on top of tomatoes and roast for 20 minutes or until tender. Serve immediately.