Categories: Meals
Ingredients
- 4 extra-large firm-ripe beefsteak tomatoes
- 1 tbsp. vegetable oil
- 1/2 lb. fresh chorizo sausage, casings removed
- Kosher salt and black pepper
- 1 tbsp. all-purpose flour
- 1 cup whole milk
- 1 cup grated extra-sharp cheddar
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/4 tsp cayenne pepper, or to taste
- 1 3/4 cups cooked rice
- 1 1/4 cups broccoli florets, chopped into little bits
- 1/2 cup seasoned dried bread crumbs
Directions
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Preheat oven to 425. Position a rack in the center of the oven.
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Cut off the top 1 1/2 inches of the tomatoes, then using a paring knife, cut away the flesh and seeds, leaving the outer layer of the tomato all around to create a tomato bowl.
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In a large skillet, heat the oil over medium-high heat. Add the chorizo, season lightly with salt and pepper, and cook, breaking up with a spoon, until the fat is rendered and the chorizo is golden, 6-7 minutes. Transfer the chorizo and the rendered fat into a bowl. Return 1 tbsp. of the fat to the skillet, add the flour, and cook, stirring, until it turns dirty blond in color and smells a little nutty, 2 to 3 minutes.
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Whisk in the milk, bring to a boil, reduce the heat to medium, and cook, whisking, until it thickens, 2 to 3 minutes. Add the cheddar, parm, cayenne, 1 tsp salt, and 1/4 tsp black pepper and whisk the sauce until smooth. Add the rice, broccoli, and cooked chorizo and season with more salt, black pepper, and cayenne to taste.
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Season the insides of the tomatoes with salt and pepper, then spoon 3/4 cup of the rice mixture into each tomato.
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In a small bowl, stir together 1 tbsp. of the rendered chorizo fat with the bread crumbs. Top each tomato with 2 tbsp. of the bread crumb mixture. Arrange on a large rimmed baking sheet and bake until the rice mixture is bubbling and the bread crumbs are golden and toasty, 20-25 minutes.