It’s high summer and the vegetable garden is in full production. The tomato plants are heavily laden with fruit and with every sunny day that passes the pile of tomatoes in the bowl on the kitchen counter grows ever higher. You’ll be hard pushed to eat them all in salad so see how to use tomatoes in various sauces or serve as a delicious Tomato and Red Lentil soup in my previous posts. For a delicious meal idea, stuffed tomatoes are really satisfying and tasty. They take a little time to prepare but you can make more than you need and they will safely store in the fridge for another time.
For this recipe you’ll need some of the large beef tomatoes (coeur de boeuf in France) which are ideal because they have few seeds and make a good sized portion when stuffed. For a good filling you need to create flavours that will pack a punch. You can use fresh herbs or spices, dried fruit and chopped nuts, any rice or grain, or breadcrumbs, then add some protein in the form of meat, tofu or cheese, either feta, mozzarella or a strong cheddar. I combined some brown rice with quinoa to make a Moroccan style filling using cinnamon, dried fruit and cashew nuts with some cheddar cheese. Cous cous would be more appropriate if you have some.
4 large tomatoes
120g rice or grains (approx. 30g per large tomato), cooked
1 onion, finely chopped
1 large clove garlic, crushed
1/2 tspn cinnamon
roughly chop a handful each of cashew nuts, sultanas, dried apricots
fresh mint, chopped
70g strong cheddar cheese, grated
salt & pepper
Start by cutting off the tops of the tomatoes and scooping out the flesh. Leave the edges quite thick otherwise the tomato will collapse in the oven. Put the tops to one side and the flesh in a seperate bowl, you’ll use this as part of the filling. To get rid of a lot of the moisture inside the tomatoes, sprinkle with a little salt then turn upside down onto a plate with a piece of kitchen towel on it and leave while you make the filling.
Heat the oven to 180°C. Cook the rice or grain according to the instructions. In a little olive oil, fry the onion and garlic. When the onion is soft, add the tomato flesh, simmer, stirring frequently to prevent it sticking, until the mixture has reduced to a pulp. Add the cinnamon then stir in the rice and all the dry ingredients. Season with salt and pepper to taste then off the heat, add the cheese and mix thoroughly.
Take an ovenproof dish and brush the base with a little olive oil. Place the tomatoes in the dish and spoon in the filling making sure it is pushed in well leaving no space. Any left over filling can be served cold along with a plate of fresh salad and grated vegetables. Replace the tomato lids to prevent the filling from drying on the top. If you prefer, you can cover with some tin foil instead. Place in the oven for about 30 minutes or until the tomatoes are tender and the skins are slightly wrinkled. Serve hot with some green salad. A little mashed potato with olive oil would be lovely.