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Slice the tops from the tomatoes and reserve. Scoop out the pulp with a melon baller or a teaspoon, and reserve. Sprinkle the cavities with sugar and set aside. Place the pulp in a saucepan with the salt, pepper and 1/2 teaspoon of sugar and simmer until soft. Press through a sieve into a bowl and reserve. Warm half the oil in frying pan. Add the onion and cook gently for about 10 minutes, until soft. Add the garlic and cook gently for several seconds. Add the tomato pulp, rice, half the basil and half the water. Stir well, cover and simmer gently for about 10 minutes, until the rice is half-cooked and liquid is absorbed. Season with salt and pepper. Preheat the oven to 160C/325F/gas mark 3. Spoon the mixture loosely into the tomatoes and put on the tops. Pour a little oil in a baking dish, arrange the tomatoes in the dish and spoon over the remaining oil. Combine the tomato puree with 1 teaspoon of sugar, the remaining water, and salt and pepper to taste. Pour around the tomatoes. Bake uncovered for about 30-35 minutes, until the rice is cooked. Serve hot or at room temperature. |