Tomatoes with Rice Filling

Wash tomatoes, cut off one lid at a time and scoop out the tomatoes. Dice tomato pulp and set aside. Peel onions and garlic, dice onions, crush garlic. Heat butter and lard. Sauté onions and one third of the garlic in it. Add the rice and sauté as well. Pour in wine and hot broth gradually and cook the rice, covered, over low heat for about 25 minutes until all the liquid is absorbed. Preheat the oven to 180 °C (convection oven 160 °C, gas mark 2-3). Mix the Parmesan and mascarpone into the rice and stuff into the hollowed out tomatoes. Put the lid on and place the tomatoes in a greased ovenproof dish and bake in the hot oven for about 15 minutes. Meanwhile, sort and wash spinach. Sauté remaining garlic in olive oil. Add spinach dripping wet with tomato pulp, cover and steam everything over medium heat for about 5 minutes. Season spinach with salt and pepper, arrange and place tomatoes on top. Roast pine nuts in a pan without fat until golden. Serve sprinkled with the pine nuts.

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