Stuffed Tomato’s
When you have fantastic ingredients then it is simple to make something delicious out of them like this Stuffed Tomato’s recipe.
Title: Stuffed Tomato’s
Broadcast: Episode 3, 15th July
Presenters: Theo Kalogeracos & Nikki Heyder
Ingredients
- 8 tomatoes, truss still on
- 1 large brown Onion
- 1 cup of short grain rice
- 4 sprigs of mint-chopped fine
- 1 cup of parsley-chopped fine
- Salt & Pepper
- Olive oil
- fresh crusty bread
Method
- Preheat oven to 180 degrees
- Cut the tops off the Tomatoes and scoop out the flesh
- In a pan add 1 tablespoon of oil and saute the Onions, adding a little salt and pepper.
- Add tomato flesh, the Tomato juices, Rice and salt and pepper and bring to the boil.
- Lower the flame and cook for 5 minutes
- Take off the heat and add the mint and parsley.
- Add the filling to the hollowed-out Tomatoes, filling only ¾ full and add the lid.
- Put in a pan, add the water, sprinkle salt and pepper and a drizzle of Olive Oil.
- Bake in the oven for 1 hour.
- Remove from the oven and take the lids off the Tomatoes and put back in the oven for another 10 minutes.
- Take out of the oven and put the lids back on.
- Serve on a plate with the juices from the bottom of the pan.
Delish on its own or as an accompaniment to any meal.
AS SEEN ON