Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Slice tops off large tomatoes to make a vessel for your rice (about 1cm from the stem), and reserve tops. Over a medium bowl, hollow out insides of tomatoes with a small spoon, reserving all juice and flesh. Season the inside of hollowed tomatoes and place cut-side down on a tea towel to allow any remaining liquid to drain.
• 2.
  To make the tomato stock, transfer the reserved tomato flesh and juice to a blender with the cherry tomatoes and whiz until smooth. Transfer to a large saucepan. Add the vegetable or chicken stock and bring to the boil over high heat. Remove from heat and cover with foil to keep warm until ready to use.
• 3.
  Heat butter and oil in a heavy-based large saucepan over medium-low heat. Add onion and garlic and cook, stirring occasionally, for 8 minutes, or until translucent. Add the rice and stir for 2 minutes until well coated in mixture.
• 4.
  Add wine and thyme, stirring constantly for 5 minutes, or until wine has evaporated.
• 5.
  Add hot tomato stock, 1 cup at a time, to the pan, stirring continuously and allowing the stock to be absorbed before adding the next, until all stock has been used, the rice is cooked and the mixture is thick; the rice should be creamy but still retain some bite. This will take about 18-20 minutes. Remove from the heat, discard the thyme sprigs and stir in the Parmigiano or parmesan. Season to taste.
• 6.
  Place hollowed-out tomatoes in a deep baking dish and fill each with risotto. Place reserved tomato tops on top, drizzle with extra oil and season to taste. Bake for 35-40 minutes, until tomatoes have wrinkled slightly.
• 7.
  Transfer the stuffed tomatoes to a serving dish to serve.