Tomates Farcies Stuffed Tomatoes recipes

Ingredients

• 200g Camargue red rice (or whatever red rice you have on hand)
• 250ml white wine
• 750ml hot vegetable stock
• A few sprigs of bay, rosemary, thyme and oregano (or a pinch each of dried)
• 6 ripe but firm large tomatoes
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 350g finely chopped vegetables (red pepper, mushrooms, leek, carrot, kale, whatever you have around)
• 4 tbsps olive oil, plus extra for drizzling
• salt
• freshly ground black pepper
• 1 tbsp tomato puree
• 3 tbsps chopped fresh basil
• flat leaf parsley
• 100g Parmesan, or similar cheese, grated (optional)
• salt
• pepper

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