Roasted Tomatoes Stuffed with Saffron Creamy Rice, Sautéed Zucchini and Manchego-Almond Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice the tops off the tomatoes, reserving them as lids if desired, and carefully scoop out the pulp and seeds. Finely chop 120 g (about 1/2 cup) of the removed pulp and set aside. Place the tomatoes in a baking dish, season with a little of the salt and pepper, and brush them with 1 tablespoon (15 ml) olive oil.

2. 2

   Bake the hollowed tomatoes for 15 minutes at 200 °C / 400 °F so they release some of their moisture. Remove from the oven and place them upside down on paper towels while you make the filling.

3. 3

   Meanwhile, keep the vegetable broth warm over low heat. Add the saffron threads to the broth and let them infuse.

4. 4

   In a wide skillet or shallow pot, heat 1 tablespoon (15 ml) olive oil and the butter over medium heat. Sauté the onion for 4 to 5 minutes until translucent. Add the garlic, zucchini, and reserved chopped tomato pulp; cook 4 minutes more. Stir in the fresh thyme, half of the remaining salt, and the black pepper.

5. 5

   Add the arborio rice and stir for 1 minute to lightly toast it. Pour in the dry white wine and let it reduce almost completely.

6. 6

   Add the hot saffron broth gradually, about 120 ml (1/2 cup) at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Cook for 18 to 20 minutes until the rice is creamy and tender.

7. 7

   Remove from the heat and stir in 60 g (2 oz) of the grated Manchego along with half of the fresh parsley. Taste and adjust with the rest of the salt if needed.

8. 8

   Fill the roasted tomatoes with the creamy rice. In a small bowl, mix the sliced almonds, breadcrumbs, the remaining 30 g (1 oz) Manchego, 1 tablespoon (15 ml) olive oil, and the rest of the parsley. Spoon this mixture over each stuffed tomato.

9. 9

   Return the dish to the oven and bake for 15 to 18 minutes at 200 °C / 400 °F, until the tops are golden and crisp. For extra color, broil for 1 to 2 minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving. Serve the tomatoes hot, with their tops on the side if reserved, and finish with a final drizzle of olive oil if you like.