Tomates farcies

Method

1. 1 Cut off the top of the tomato, hollow out the inside, and sprinkle salt into the cavity. Turn it upside down and let it drain for 20 minutes.
2. 2 Draining the water completely is essential; if the fruit still has water in it, the pulp will be mushy and the tray will be full of water.
3. 3 Soak the breadcrumbs in milk, then gently squeeze out the excess liquid and mix with minced meat, red onion, and egg.
4. 4 Stuff the tomato with the filling and then close the lid.
5. 5 Spread arborio rice around the base of the tomatoes in the tray so the rice absorbs all the juice that the tomatoes release.
6. 6 Drizzle with olive oil, bake at 180 degrees for 55 minutes, and sprinkle with parsley.

With an appliance

• Air fryer 1 hr

  Replace step 6: spray oil on the stuffed tomato skins, run the steamer at 195 degrees for 36 minutes and rotate the basket after 18 minutes; the flesh will set faster, larger tomatoes should be arranged in a single layer and divided into batches.