Stuffed beef tomatoes
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This vegetarian stuffed tomato dish contains rice with crunchy pine nuts. You can stuff the tomatoes in advance and pop them in the oven when required. For a change, stir in some pesto and use a mix of basmati and wild rice.
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Cooking time: 50 mins
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Serves: 4
Ingredients
You can stuff the tomatoes in advance and pop them in the oven when required. For a change, stir in some pesto and use a mix of basmati and wild rice.
- 75g (3oz) basmati rice
- 4 beef tomatoes
- 1tbsp olive oil
- 2 onions, finely sliced
- 4tbsp pine nuts
- 1tsp dried thyme
Method
- Preheat the oven to 180°C/350°F/gas 4
- Cook the rice in boiling salted water for 10-12 mins until al dente and drain.
- Slice the top off the tomatoes and reserve the lids. Use a spoon to scoop out the flesh, then chop it and place in a bowl. Drain off the excess juice.
- Meanwhile, heat the oil in a pan and gently fry the onion for 10-12 mins or until soft and golden. Add the pine nuts and fry until lightly brown.
- Combine the rice, onions and tomato flesh. Add the thyme and season well.
- Fill the tomatoes with the mixture and replace the lids.
- Place the tomatoes in an ovenproof dish and cook for 20-25 mins until completely heated through and the tomatoes are just softening.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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