Baked stuffed tomatoes

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Mediterranean

Healthy options: Healthy; Egg free; Low cholesterol; Low GI; Nut free

Serves: 2

Type: Kids; Family

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2 stars - based on 1 reviews

Photography: Brett Stevens

By Suzanne Gibbs

Ingredients

6-8 small ripe tomatoes, stalks attached
2 cups (¾ cup raw) cooked basmati rice
1 cup diced ham
1/3 cup chopped parsley or basil
2 garlic cloves, crushed
¼ cup (60ml) olive oil, plus 2 tablespoons extra

Preparation method

Preheat oven to 190°C or 170°C fan. Cut tops from tomatoes and set aside. Scoop out pulp, leaving a thick shell. Chop pulp finely, discarding seeds.

Place rice ham, parsley or basil, garlic, ¼ cup oil and ½ cup of tomato pulp in a bowl and mix lightly together. Season to taste.

Arrange tomato shells in a lightly greased shallow ovenproof dish. Fill each tomato with rice mixture and cover with tomato tops. Drizzle with extra oil. Bake for 15-20 minutes, basting with cooking juices twice, until tomatoes are slightly soft. Serve warm or at room temperature.

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