Tomatoes Stuffed à l'Italienne (with Rizotto)

Ingredients

• fine
• rizotto
• half a décilitre meat glaze
• a décilitre reduced tomato purée
• sauce Tomate
• chopped parsley

Instructions

1. Lift a lid on fine, firm, medium tomatoes and empty them without breaking them.
2. Add to the rizotto, per kilo, half a décilitre of meat glaze and a décilitre of reduced tomato purée.
3. Stuff the tomatoes with it, raw.
4. Line them up on a tray and cook in the oven.
5. On taking them out of the oven, arrange them with care on the serving dish.
6. Nap them soberly with thin sauce Tomate and scatter a pinch of chopped parsley on each.