Tomatoes Baked with Rice, Cheese, Basil with Chickpeas

Method

1. 1
   Preheat the oven to 190°C.
2. 2
   Scoop the tomato flesh into a bowl, reserving all juices. Salt the inside of the tomatoes and leave upside down for 5–10 minutes, then add any juices to the bowl.
3. 3
   Roughly chop the tomato flesh and mix with the rice, stock, oregano, basil, garlic, olive oil, 20g Grana Padano, salt and pepper. Leave to soak for 10 minutes.
4. 4
   Fill the tomatoes with the rice mixture and top each with 5g Grana Padano. There needs to be a decent amount of liquid so if in doubt, add a couple more tbsp stock.
5. 5
   Add the onion and chickpeas to a baking tray, season, pour over the wine and nestle in the tomatoes. Make sure the onions have enough space.
6. 6
   Cover loosely with foil and bake for 30 minutes.
7. 7
   Remove the foil, increase the heat to 200°C and bake for 30–35 minutes more, stirring the onions halfway through and drizzling with a little extra olive oil. The tomatoes should be golden and slightly collapsed, with the rice fully cooked.
8. 8
   Serve immediately with an extra grating of Grana Padano.