Big fat Greek tomatoes (Option 1)

Recipe courtesy of The Co-operative Food Magazine.

Low in Fat

Serves : 4              Time to prepare/cook : 1 hr 15 mins

Baked tomatoesIngredients :
8 large vine tomatoes
1 tblsp olive oil
1 large onion, finely chopped
2 cloves of garlic, chopped
1 tblsp finely chopped flat-leaf parsley
5 Co-operative Kalamata Olives, drained and chopped
75g long-grain rice
50ml dry white wine
130ml vegetable stock
Freshly ground black pepper
40g Healthy choice Greek salad cheese, crumbled

Method :

Bullet logo Carefully slice off top of each tomato and scoop out flesh.  Reserve.  Heat oil in a heavy-based pan and fry onions and garlic until soft and golden.  Add parsley, tomato pulp and olives.  Cook for a few minutes and then add rice.

Bullet logo Stir, then pour in wine, stock and black pepper and simmer mixture for 15 to 20 minutes on hob.

Bullet logo Heat oven to gas mark 4 / 180oC / Fan 160oC.  Spoon filling into each tomato shell and top with cheese.  Cook for 30 to 40 minutes.  Garnish with parsley and serve hot.

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