Baked tomatoes with risotto


2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
6 large vine tomatoes
250g/9 oz/1 ½ cups cooked Arborio rice
1 lemon, juiced


1.Preheat the oven to 190°C (170°C fan)/ 375F/gas. 5.

2.Heat the oil in a large sauté pan set over a moderate heat.

3.Sauté the garlic for 30 seconds and then add the dried herbs and seasoning to taste.

4.Remove their tops and reserve to one side before scooping out the seeds.

6.Fill the tomatoes with rice and garlic herb mixture, some oregano sprigs and squeeze of lemon juice and replace the tomato tops.

7.Place on the Stuffed tomatoes on a baking tray and bake for 10-20 minutes until warmed through.

8.Remove from the oven and garnish with oregano before serving.