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

1. Preheat oven to 425. Position a rack in the center of the oven.

2. 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.

3. 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.

4. 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.

5. Season the insides of the tomatoes with salt and pepper, then spoon 3/4 cup of the rice mixture into each tomato.

6. 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.

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