Baked tomatoes stuffed with rice and spice
Serves 4
- 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
- A pinch of chilli flakes
- The leaves from 1 sprig of rosemary, finely chopped
- 300ml hot vegetable or chicken stock
- 100g Manchego cheese, chopped