Summer ripened tomatoes are at their best and perfect filled with a creamy rice filling for a delicious supper with friends.

Serves 6

Prep 15 minutes

Cook 45 minutes

Method

1. Remove the tops from the tomatoes and set aside. Using a teaspoon scoop out the seeds and pulp, and chop roughly.

2. Heat the oil in a large saucepan and cook the onion for about 5 minutes, until starting to soften. Stir in the garlic, oregano and courgettes and cook for a further 2-3 minutes.

3. Pour in the stock, then stir in the tomato pulp and cook gently for 15-20 minutes until the rice is tender, and the stock has been absorbed, stirring frequently. Turn off the heat and stir in the basil, tomato paste and parmesan and check for seasoning.

4. Preheat the oven to 180 °C/fan 160 °C/gas 4. Place the tomatoes in an ovenproof dish and fill each with the rice filling. Replace the tomato tops and bake uncovered for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes then serve with a crisp salad and small rosemary roasted potatoes.