Stuffed Tomatoes (Option 2)

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

Stuffed tomatoes P2Serves : 4

Ingredients :
4-6 large tomatoes
3 tblsp olive oil
1 small onion, finely chopped
150g long-grain rice, rinsed
1 tsp tomato puree
2 tblsp chopped flat-leaf parsley
2 tblsp chopped dill
2 tblsp chopped mint

Bullet logo Preheat the oven to gas mark 6. Cut the tops off the tomatoes and scoop out and reserve the pulp. Put the tomato shells upright in a large baking dish. Set aside with the caps until ready to bake.

Bullet logo Heat 2 tablespoons of the oil in a frying pan over a low heat. Add the onion and fry until softened. Add the reserved tomato pulp, rice and tomato puree. Season with salt and pepper.

Bullet logo Bring the mixture to the boil and cook for 10 minutes, stirring often. Stir in the parsley, dill, mint and lemon zest.

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