Rice-stuffed tomatoes with ham and cheese

Large tomatoes
Risotto rice
Onion
Butter
Ham
Cheese
Peas

Wash and slice the tops off the tomatoes.  Spoon the insides out as much as possible with a spoon, retaining the juice and pulp (see: 'Spanish tomato bread').

Half cook a risotto with the butter, onion and rice.  Of course if you have stock, white wine, celery or whatever else available you can use those in this.  Cook it for about 10 minutes rice cooking time.  At the time you finish there should be roughly the same amount of liquid as rice in the saucepan (add more if there isn't).

Cube the cheese and ham and mix this with the rice along with the peas (still frozen is fine).  Spoon this filling into each tomato, again so that rice comes half way up each tomato and liquid fills the remainder.  Put the lids back on each tomato, pour over a little vegetable oil to held prevent burning and dryness and bake at 170C for 40 minutes.  Baste and cover if you need to.

Filling the tomatoes doesn't actually need that much rice so I would suggest you keep cooking the rest of it!

Lots of variations possible.  Nice served with salad leaves, fried potatoes, bread or as they are.  Warm or room temperature I would suggest.