This roast tomato risotto is a great way to use up excess tomatoes during the summer growing season and makes a lovely starter, a mains, or a lunch meal. With lots of garlic and herbs in the sauce, it has plenty of flavour. Instead of Tuscan herbs, substitute thyme and marjoram. I love the chewy, stringy mozzarella cheese that sticks to your fork. It is one of my favourites. To make this risotto in the van, I make a couple of batches of tomato sauce at home and either freeze them, or preserve them in a vacuum bag, ready for use.
- 500g Tomatoes
- 4 cloves crushed garlic
- 1 tab dried Tuscan herbs
- 2 tabs olive oil
- Salt and Pepper
- 750ml vegetable stock
- A large knob of butter
- 1 finely chopped onion
- 250g arborio, risotto rice
- 100-125g mozarella cheese
- Ground Sea Salt and black pepper
METHOD Tomato Sauce
Cut tomatoes in half and lay cut side up on a baking tray. Make a paste with the oil, garlic and herbs. Mix well and spoon about 1/2 teas onto each tomato and spread over the tomato. Grind salt and pepper over tomatoes. Bake in mod heat for 1 hour.
Allow to cool slightly. I put the tomatoes through the food processor, to save time, however, if you want, you can sieve out the skin and seeds for a smoother sauce.
Bring stock to a low simmer in a small sauce pan. Keep warm
Heat butter in a large, lidded saucepan over a medium-low heat. Add the onion and sweat 8-10 minutes, until soft. Add the rice and cook, stirring for a couple of minutes.
Start adding the hot stock, about a quarter at a time. Allow the risotto to cook, stirring often, adding more hot stock as it is absorbed. The rice should be cooked after 20-25 minutes, with just a hint of chalkiness in the middle and all the stock should have been used up.
Add the tomato sauce and cook for another couple of minutes, with the lid on, until piping hot. Stir in salt and pepper and add the mozzarella. Leave until the mozzarella melts and stir through, leaving lumpy bits of cheese, so you get those lovely stretchy, melty bits as you eat.
Serve topped with a generous trickle of olive oil, and a tangle of rocket on the side.