Thrifty Gardening by Country Women's Association Victoria

Author:Country Women's Association Victoria
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2022-10-16T00:00:00+00:00

Stuffed Baked Tomatoes

SERVES 6 FOR A LIGHT LUNCH

6 large tomatoes

2 tablespoons olive oil

2 onions, finely chopped

1 cup uncooked rice

250 g minced lamb or beef

4 garlic cloves, peeled and crushed

2 tablespoons tomato paste

1 chicken or vegetable stock cube

2 tablespoons finely chopped fresh parsley

Grated parmesan, tasty cheese and fresh breadcrumbs to sprinkle on top

Cut the top off each tomato where the stalk joins the fruit, scoop the centre into a bowl and drain the tomato shells upside down on paper towel.

Heat the oil in a pan and brown the onions and rice. Add the mince, garlic, tomato paste and the pulp from the tomatoes. Add the stock cube and enough water to come about 1 cm above the rice. Turn down the heat, cover and simmer for 15–20 minutes, stirring regularly so it doesn’t stick. Season well with salt and pepper and stir in the parsley.

Preheat the oven to 180°C and lightly oil a baking tray. Dry inside the drained tomato shells with paper towel. Pack the mince mixture carefully into the tomato shells. Top with grated parmesan and a sprinkling of grated tasty cheese and breadcrumbs.

Place the stuffed tomatoes on the oiled baking tray and bake for 20–25 minutes.

Tip: If there is too much mixture to fit into the tomato shells, freeze the excess for another time.

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