Stuffed Isle of Wight Tomatoes

• 8 large Isle of Wight Beefsteak Tomatoes
• 2 tbsp olive oil plus extra for drizzling
• 1 white onion, finely chopped
• 3 cloves of garlic, peeled and finely chopped
• 200g arborio risotto rice
• 130g pancetta or 200g mushrooms, chopped.
• Small bunch of fresh parsley, finely chopped
• 50g toasted pine nuts
• Salt and pepper, to taste
• 1 tsp sugar
• Grated Parmesan and extra flat leaf parsley to serve

Preheat the oven to 200 degrees.

Slice the top off the tomatoes, reserving the lid, and use a small sharp knife and a spoon to remove the flesh, juice and seeds into a bowl. Make sure not to scoop too close to the walls of the tomato otherwise they will collapse in the oven.

Blitz the reserved tomato juice and insides in a blender. Pour into a measuring jug and add enough water or vegetable stock to make it up to 800ml.

Heat the olive oil in a frying pan on a low heat and cook the onion and garlic. Cook until softened, stirring.

Stir in the rice and cook for a minute and then add the blended tomatoes, a little at a time, stirring, until the liquid is absorbed. This should take 20-30 minutes.

Meanwhile, cook the pancetta or chopped mushrooms in a frying pan with a little olive oil until golden brown.

Stir the parsley, pine nuts and pancetta or mushrooms into the rice mixture. Have a taste and season as needed, the rice should still have a little bite at this stage.

Place the tomatoes in a baking dish, nestling them quite close together. Season the insides with salt, pepper and a pinch of sugar.

Fill the tomatoes with the rice mixture. Cover with the lids. Drizzle the tomatoes with oil and season well with salt and pepper. If you have any leftover filling you can add it to the baking dish.Cook, for around twenty minutes, checking after ten.

Cooking time will vary as not all brands of arborio are the same.

Serve with Parmesan and sprinkle with some fresh parsley.