Name: Baked Stuffed Tomatoes Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves: 4 as a side dish or 2 as a main meal
Ingredients: 4 medium vine tomatoes, approx 125g (4½ oz) each; 75g (3oz) long grain and wild rice; 2tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2tsp tomato purée; 25g (1oz) pine nuts, toasted; 25g (1oz) currants; 1tbsp mint, finely chopped; 1tbsp flat-leaf parsley, finely chopped; pinch ground cinnamon

By Woman and Home

published 21 September 2012

Method

Slice the tops off each tomato to create a lid about 1cm (½in) thick, and set aside. Remove the pulp, roughly chop and set aside. Salt the inside of each tomato then set upside down on a wire rack to drain. Cook the rice according to the packet instructions, drain and set aside.
Heat 1tbsp olive oil in a small saucepan and sweat the onion for 5 minutes until soft. Add the garlic and cook for a further minute. Add the tomato purée and the tomato pulp, season with salt and pepper and cook for 10 minutes until reduced and thick. Remove from the heat, stir in the cooked rice, pine nuts, currants, mint, parsley and cinnamon. Stir well and adjust the seasoning, if necessary.
Heat oven to 190C, 170C fan, 375F, gas 5. Lightly oil a baking dish that will hold the tomatoes snugly. Pack the tomatoes with the filling. Replace the tomato lids, drizzle with the remaining oil and bake for 25 minutes.

Ingredients

4 medium vine tomatoes, approx 125g (4½ oz) each
75g (3oz) long grain and wild rice
2tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2tsp tomato purée
25g (1oz) pine nuts, toasted
25g (1oz) currants
1tbsp mint, finely chopped
1tbsp flat-leaf parsley, finely chopped
pinch ground cinnamon

Top Tip for making Baked Stuffed Tomatoes

You can prepare the tomatoes the day before. Bring them to room temperature before baking. The tomatoes can be served warm.

Serves	4 as a side dish or 2 as a main meal
Preparation Time	30 mins
Cooking Time	35 mins
Total Time	1 hours 5 mins

Nutrition Per Portion	RDA
Calories	193 Kcal	10%
Fat	10 g	14%
Saturated Fat	1 g	5%

Baked Stuffed Tomatoes Recipe

Method

Ingredients

Top Tip for making Baked Stuffed Tomatoes

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