Name: Stuffed tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 8 medium tomatoes; 2 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 1/2 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/4 cup finely chopped blanched almonds; 1/4 cup dried currants; 1/4 cup chopped mint, plus extra, to serve; 250 gram packet microwave basmati rice; 425 gram can chickpeas, rinsed; 3 medium zucchinis, halved lengthways, coarsely chopped; mixed salad, to serve

Stuffed tomatoes

Flavourful oven baked stuffed tomatoes with basmati rice and lamb mince make the perfect zesty addition to any fish or grilled meat dish, or eaten on their own for a delicious lunch.

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

8 medium tomatoes

2 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 cup finely chopped blanched almonds

1/4 cup dried currants

1/4 cup chopped mint, plus extra, to serve

250 gram packet microwave basmati rice

425 gram can chickpeas, rinsed

3 medium zucchinis, halved lengthways, coarsely chopped

mixed salad, to serve

Method

1.Preheat oven to 210°C (190°C fan-forced). Using a sharp knife, cut tops off tomatoes; reserve. Using a teaspoon, scoop flesh into a bowl.

2.Heat half the oil in a large frying pan over moderate heat. Add onion; cook, stirring, 5 minutes, or until soft.

3.Add cinnamon, allspice and almonds; cook, stirring, 30 seconds, or until fragrant. Increase heat. Add tomato flesh; cook, covered, 5 minutes, or until tomato has broken down.

4.Remove mixture from heat. Add currants, mint, rice and chickpeas. Season with salt.

5.Spoon rice mixture into tomato shells; replace tomato lids. Combine remaining oil and zucchini in a medium bowl. Place tomatoes and zucchini on a large baking tray. Bake 20-25 minutes, or until tomatoes are tender. Serve tomatoes with zucchini and salad.

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