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Baked Tomatoes with Risotto

Name: Baked Tomatoes with Risotto
Ingredients: 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 6 large vine tomatoes; 250g/9 oz/1 1/2 cups cooked arborio rice; 1 lemon, juiced

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Dairy Free Vegan Queen

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Ingredients

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

Preparation

Preheat the oven to 190°c (170°c fan)/ 375f/gas
Heat the oil in a large sauté pan set over a moderate heat
Sauté the garlic for 30 seconds and then add the dried herbs and seasoning to taste
Remove their tops and reserve to one side before scooping out the seeds
Fill the tomatoes with rice and garlic herb mixture, some oregano sprigs and squeeze of lemon juice and replace the tomato tops
Place on the stuffed tomatoes on a baking tray and bake for 10-20 minutes until warmed through
Remove from the oven and garnish with oregano before serving

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