• 24 cherry tomatoes
• 1/2 cup long grain rice
• salt
• 1 bay leaf
• 1/2 cup frozen peas, plus extra
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons freshly grated pecorino romano
• 1/8 teaspoon cayenne pepper

Cut the tops off the cherry tomatoes and, using a tiny spoon, scoop out the seeds, without breaking the outside. Place cut side down on a plate to drain. Meanwhile, bring 2 cups of water to a boil. Drop in the rice, 1/2 teaspoon of salt, and the bay leaf; stir and cook, uncovered, for 8 minutes over medium heat. Stir in the peas; cook 5 more minutes, or until the rice is done. Drain. Cool to room temperature; discard the bay leaf. Fold in the olive oil, pecorino, and cayenne. Adjust the salt. Turn the cherry tomatoes right side up, and stuff them evenly with the rice mixture. Spread a generous amount of peas on a platter, and arrange the tomatoes over the peas. Serve the tomatoes within 2 hours. Serves 6

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