2 firm, ripe tomatoes, ½ cup of Arborio rice, ½ onion (shallot), 3 tablespoons olive oil, ½ of a vegetable stock cube, ¼ cup of white wine, 1 teaspoon oregano, chopped mozzarella (optional), basil (optional), salt.
Finely chop the onion and put in a pan with 1 Italian tablespoon of olive oil. Cook for a few minutes before the onion turns brown. Add the rice and stir well, then add the stock cube. Stir then add white wine and reduce. Add warm water and cook for approx 10 minutes. Remove from heat. Leave to cool slightly. The rice will be under cooked. In the main time take the two tomatoes and gut off the tops and enough of the bottoms so that they can “stand”. When cutting the tops, keep the steam attached and save the tops. Using a small knife or a small tablespoon, scoop out the pulp from the tomatoes and chop the pulp. Place the pulp in a bowl and add the oregano, basil, parmesan and mozzarella. Mix with the cooled rice. Fill the tomatoes with the stuffing mixture and place the tops back on the tomatoes in oven dish and drizzle with olive oil. Bake at 360°F for approx 10 to 15 minutes.