We saw these giant tomatoes in the supermarket one day and my husband had the idea to put beef bolognaise into them and baking it. I'm sure everyone has their own version of bolognaise but I think my husband's is the best one ;).
Anyway, since it was the first time I was making anything like this, I did some google searching and they all had some versions of it, some with couscous. We recently bought this pasta which resembles rice. So I thought I will try a variation of it by mixing the bolognaise with rizoni (or risoni or rizzoni or orzo).
2 Beef tomatoes (they can be as large as your palm can hold them)
200ml cooked beef bolognaise
1 mozzarella cheese
- Scoop out the fleshy part of the tomatoes, leave a thick rim all round. If you are cooking the bolognaise from scratch (I will put up the recipe soon), you can chop them up and add it to the mix to cook.
- Drain any juice from the tomatoes, wrap the bottom half with aluminum foil like a bowl.
- Cook the rizoni according to instructions from the package until its al dente as you will be cooking them further in the oven when you bake the tomatoes.
- Mix the bolognaise with the pre-cooked rizoni thoroughly, then scoop them into the cavity of the prepared tomatoes until it is filled.
- Shred the mozzarella cheese (especially when you buy them into individual packages which comes in the form like a ball) and layer it over the mixture.
- Bake it (with the top of the tomatoes placed to one side) for about 20 minutes at 180 degrees celsius, or until the top is browned.
- Serve hot!