Baked stuffed tomatoes

To prepare the stuffed tomatoes first wash the tomatoes, cut off the top and set aside 1. With a small knife, cut the inner perimeter of the tomato and dig out the pulp with a teaspoon, collecting it in a bowl 2. Pour the pulp into a mixer 3.

Blend the pulp to obtain a juice 4. Place the tomatoes on a grill, salt them 5 and then turn them over to drain 6.

Now make the sauce: in a pan, heat the olive oil with garlic 7, then, when the oil is seasoned, remove the garlic 8 and pour in the pulp 9. Cook for 20 minutes over medium heat to reduce.

In the meantime, cook the rice in boiling water 10. When the pulp is almost cooked, add salt and pepper 11. Chop the parsley and basil (well washed and dried) 12.

Remove the pan with the pulp from the heat once cooked, and flavor with chopped herbs 13. Pour the resulting sauce into a bowl, add the rice 14 and season with grated Grana Padano cheese and Pecorino cheese 15.

Mix and set the filling aside 16. Dice the scamorza cheese 17 and stuff the tomatoes, starting with a couple of tablespoons of rice 18.

Add 2 or 3 cubes of scamorza cheese, and fill up to and a little over the edge with another spoonful of rice 19. The tomatoes are now ready to be cooked 20. Place the caps on another baking tray 21 and cook them together with the stuffed tomatoes in a static oven preheated to 355° F (180° C) for about 50 minutes.

When cooked, the stuffed tomatoes will be golden brown on the surface 22, take them out of the oven together with the caps 23 and serve them hot together, garnished with basil leaves 24!