Stuffed Tomatoes

Preheat the oven to 180°C.

Cut the tops off the tomatoes and, using a teaspoon, carefully scoop out the soft pulp and seeds and transfer to a bowl.

Put the tomato shells into a baking dish large enough to hold all the tomatoes sitting upright. Set aside.

Heat 2 tablespoons of the olive oil in a frying pan set over a low heat. Add the onion and fry for 10 minutes until softened.

Chop any larger pieces of reserved tomato pulp, then add to the pan with the rice, tomato purée and 100ml just-boiled water.

Season well with salt and pepper.

Bring the mixture to the boil and continue to cook for 12 minutes, stirring often, until the rice is almost cooked but still al dente. Remove from the heat and stir in the chopped flat-leaf parsley, and grated lemon zest.

Fill the prepared tomato shells with the rice mixture and return the tops.

Drizzle with the remaining oil, cover with foil, and bake in the preheated oven for 1 hour, until the rice is tender.