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These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too
Easy
Serves 4
Prep 20 mins
Cook 45 mins
Ingredients
4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint
Method
1. Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
2. Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
3. Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.
Try
Moussaka-stuffed tomatoes
Place 1 large aubergine on a baking tray, then roast for 30 mins at 200C/180C fan/ gas 6, until tender. Once cool enough to handle, peel and dice the flesh. Follow recipe as above, folding the chopped aubergine into the lamb mix. Spoon a little ready-made béchamel sauce over each tomato before putting the lids on, then bake.
Variations
These improve in flavour if you cook them the day before you want to serve. Add a drop of water and cover with foil when reheating, or simply serve at room temperature. You can vary the filling by adding feta or broad beans, or even omit the meat entirely and replace chicken for vegetable stock for a great veggie meal.
300 kcalories, protein 14g, carbohydrate 21g, fat 19 g, saturated fat 5g, fibre 2g, sugar 8g, salt 0.3 g
Recipe from Good Food magazine, September 2009.
More Rice Recipes:
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
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