Stuffed Tomatoes


• 8-10 tomatoes
• 2 tablespoons extra virgin olive oil
• One large onion or 2 small finely chopped
• 2 cloves garlic finely chopped
• 1 1/4 cups or 250 gr rice
• 1 cup vegetable stock
• 4 sprigs fresh mint finely chopped
• A little tomato juice
• Salt and pepper to taste


Wash the tomatoes, cut a slice off the top to form a lid and set aside. Scoop out the insides of the tomatoes with a spoon and puree the flesh. In a pan , heat a tablespoon of olive oil and gently saute the onions with a little salt. Stir through the garlic, rice and add the pureed tomato flesh. Bring to a boil briefly and allow the rice to swell a little. Stir in the mint, and two thirds fill the tomato with the mixture. Pre-heat the oven to 350c . Place the tomatoes in a oven proof dish, season with salt and pepper, and add vegetable stock, tomato juice. Place the lids on the tomatoes and bake in the oven for 1 hour. Then remove the lids and bake for further 10 mins to brown the filling. Remove from the oven and re-place the lids. Serve with good sourdough bread and green salad.

SERVES 4 – 6

Extra Info:

This recipe can have a couple of adaptations. If you prefer meat, include 250 gr of top grade beef or turkey mince and brown just before adding the rice.
For a vegetarian variation add some goats cheese on the top for the last 10 mins of cooking.

Health Overview:

Gluten Free: yes
Added Sugar: yes
Vegetarian: Yes
Vegan: Yes
Lactose Free: yes

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