Rice-filled Cherry Tomatoes with Mint and Pistachios

Directions

1. 1Wash the cherry tomatoes, cut off the tops and set them aside. Carefully remove the pulp and place it in a bowl, then place the tomatoes upside down to drain.
2. 2Combine the pulp in the bowl with the rice, a few tablespoons of tomato puree, garlic, a tablespoon of oil, the basil and mint, and a pinch of salt and pepper.
3. 3Let the mixture rest, covered, for a few hours and then remove the garlic clove.
4. 4Preheat the oven to 180C.
5. 5Grease an oven dish, season the cherry tomatoes lightly with some salt, fill them with the rice mixture, add a few chopped pistachios and replace the top.
6. 6Bake for approximately 30 to 40 minutes.
7. 7Remove the oven dish from the oven and serve cold or warm sprinkled with chopped pistachios.