Method

Serves 2

1. Cut each tomato from the tip of its vine so that they are separate. Proceed to cut the tomato half a centimetre from the top. Using a measuring spoon hollow out the insides carefully.

3. Place all of the onion in a pan with some olive oil and sweat them down.

2. Add the rice to the onions and mix to coat the rice.

3. In another pan pour in vegetable stock.

4. Add salt and parsley to onion and rice.

5. Fill tomatoes with mixture, put lids on top.

6. Place tomatoes into stock pan, braise gently for 25 minutes.

7. For vinaigrette place seeded mustard, red wine vinegar, olive oil, currants and chopped chives into a bowl and mix (to taste).

8. Place tomatoes on plate, serve with lashings of the vinaigrette.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.