Member recipe

Ready for a Roasting this Autumn!

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 25 minutes Cook: 35 minutes

Skill level

More effort

Servings

Serves 4

With a beautiful British summer almost behind us, bring warmth to the table this autumn with a colourful dish packed with flavour. The succulent roasted tomatoes combined with aromatic and warming spices are sure to brighten that evening meal.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 12-14 large heritage/heirloom tomatoes
  • 1 tbsp olive oil plus extra for drizzling
  • 2 shallots, chopped
  • 1 stick of celery, finely chopped
  • 100g basmati and wild rice
  • The leaves from 1 sprig of rosemary, finely chopped
  • 100g Manchego cheese, chopped
  • 300ml hot vegetable or chicken stock

Method

  1. 1. Slice off the top of each tomato horizontally, reserving each tomato ‘lid’. Scoop out the seeds and heart from the middle of each and spoon into a bowl. Put the tomatoes into an ovenproof dish and drizzle with a little oil. Season well.

  2. Heat the oil in a pan and gently cook the shallots and celery until just softened. Finely chop the tomato pulp and add to the pan. Simmer for 5-8 minutes until the mixture looks saucy.

  3. Season the mixture well then stir in the rice, chilli flakes and rosemary. Pour in 200ml stock, cover with a lid and bring to the boil. Simmer for 15 minutes until the stock has all absorbed and the rice is just tender.

  4. Preheat the oven to 200°C/180°C fan oven/gas mark 6. Stir in the Manchego cheese, then spoon the rice evenly among the tomato shells. Put the ‘lids’ on top of each, then pour around the remaining stock. Cover the dish with foil and bake for 20 minutes, removing the foil for the last 5 minutes of cooking time.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…