Stuffed heritage tomatoes recipe - Telegraph 150g easy-cook basmati rice 30g roasted tomatoes, roughly chopped 300ml hot vegetable stock 15g fresh basil leaves, finely shredded, plus extra leaves to garnish the finely grated zest of ½ a lemon 35g Lyburn Old Winchester cheese, grated mixed salad to serve Preheat the oven to 190C/gas mark 5. Cut a 2cm thick slice off the top of each tomato, reserving for later. Scoop the pulp into a bowl and set aside. Over a medium heat, fry the onion and garlic in the oil until soft, but not browned. Add the tomato pulp to the pan. Increase the heat slightly and simmer for about 10 minutes until reduced. Add the rice, roasted tomatoes and the vegetable stock. Cover and leave to cook gently over a low heat for 10 minutes, until the rice is just half-cooked. Stir in the shredded basil, lemon zest and cheese, and season. Put the hollowed-out tomatoes in a lightly oiled baking dish and fill them with the rice mixture. Replace the tops and bake in the oven for 25-30 minutes, until the tomatoes are tender and the rice is cooked through. Garnish with basil leaves and serve with a crisp mixed salad. Hamish Anderson's wine choice 2011 Tesco Finest Touraine Sauvignon, Loire Valley, France £6.99. Tomatoes are deceptively tricky to get right with wine; their naturally high acidity can play havoc, and while slow cooking accentuates sweetness, your bottle must still have a perky brightness to it to cope. This is a lovely example of Loire sauvignon: grassy, delicate and moreish, it also has the necessary lift and zest.