Rice-Stuffed Tomatoes

Method

1. Wash the Arborio rice and set aside.
2. Cut the tops off the tomatoes and hollow out the pulp using a scoop or spoon. Reserve the tops.
3. In a bowl, combine garlic clove, basil leaves, mint leaf, a piece of onion, a celery leaf, extra virgin olive oil, salt, pepper, parsley, and caper powder. Blend with an immersion blender until smooth.
4. Strain the mixture through a sieve to obtain a flavored juice.
5. Add the raw rice to the juice, stir well, and refrigerate for about 1 hour and 30 minutes to let the rice hydrate.
6. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and butter two ring molds.
7. Fill each tomato with the hydrated rice, leaving a little room at the top (the rice will expand during cooking). Place each tomato in a ring mold, put the tops back on, and bake for 50 minutes. After 10 minutes, remove the tops to prevent burning.
8. Meanwhile, prepare the garnish: clean the colorful Swiss chard stems, removing the leaves. Cut the stems into small pieces. Heat butter and a drizzle of olive oil in a pan, sauté the stems with a pinch of salt until tender-crisp.
9. To serve, place a tomato on a plate and garnish with the sautéed stems.