To make grandma's stuffed tomatoes, first cut off the tops of the tomatoes (1) and set them aside, then scoop out the pulp with a spoon and set it aside too (2). Lightly salt the insides of the ...

½ cup Arborio or Carnaroli rice 8 medium-ripe tomatoes (2½-3 pounds) ¼ cup extra-virgin olive oil, plus more for drizzling 3 medium cloves garlic, finely chopped 2 tablespoons finely chopped ...

Preheat the oven to 180C/350F/Gas 4. For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will ...

Remember that the tomatoes should be whole, without signs of rot, mould, or pests. Read also: Stuffed aubergines: A surprising meatless delight for any meal Ingredients: Preparation: Read also ...

Drizzle some olive oil over the base of a roasting tray and add the tomatoes to the tray. To a bowl, add the pepperoni, mozzarella, tapenade and basil and toss gently to combine. Scoop the mixture ...

A twist on the classic aubergine parmigiana . Gennaro Contaldo makes a fresh, summery starter of aubergine and smoky mozzarella-stuffed tomatoes. Preheat the oven to 200C/400F/Gas 6. Place the ...