- 4 largeroma tomatoes
- 1 ripe avocado, halved, seeded, peeled, and chopped
- 1tablespoon finely chopped onion
- 2teaspoons snipped fresh cilantro
- 2teaspoons lemon juice
- 1 clovegarlic, minced
- 1/8 teaspoon salt
- Fresh cilantro leaves (optional)
MethodUsing a spoon, carefully scoop out the tomato pulp, leaving a 1/4- to 1/2-inch-thick shell. Discard seeds. Cut a very thin slice from the base of the tomatoes so they sit upright. Set tomatoes, open sides down, on paper towels until ready to stuff. Chop enough of the tomato pulp to measure 1/3 cup; discard remaining pulp.
- 4 beef tomatoes
- pinch sugar
- 4 tbsp Greek extra virgin olive oil, plus extra to drizzle
- 1 Spanish onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g minced lamb
- 1 tsp ground cinnamon
- 2 tbsp tomato purée
- 50g long grain rice
- 100ml chicken stock
- 4 tbsp chopped dill
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp chopped mint
- Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
- Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
- Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.
- 25g pine nut, plus 2 tbsp extra for sprinkling
- 225g pack baby leaf spinach
- 200g roasted red pepper, drained and diced
- 125g rindless Welsh goat's cheese with garlic and herbs, plus 50g/2oz for crumbling
- 6 large beef tomatoes
- Heat oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and discard. Scoop out the seeds and discard. Place the tomatoes on a lightly oiled, shallow baking dish.
- Brown all the pine nuts in a dry frying pan or under the grill until golden. Wilt the spinach in a hot pan for a min. Drain thoroughly in a sieve, squeezing out the excess liquid, then roughly chop.
- Combine the spinach, peppers, 25g/1oz toasted nuts and 125g/41⁄2oz crumbled cheese in a bowl, then season to taste. Divide the mixture between the tomato shells. Top each tomato with more crumbled goat’s cheese and the rest of the pine nuts, then bake for 20 mins until the filling is hot and the tomato skins are beginning to wrinkle and split. Serve warm.
- 2 beef tomatoes
- 2 tsp olive oil
- 50g risotto rice
- 2 spring onions, chopped
- 1 small courgette, chopped
- 50g chestnut mushroom, wiped and sliced
- 250ml vegetable stock (such as Marigold)
- ½ tsp dried mixed Italian herbs
- 6 fresh basil leaves
- 1 tbsp finely grated Parmesan (or vegetarian alternative)
- handful of rocket leaves
- Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
- Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
- Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp and seeds – the seeds will add fibre, and won’t be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed – add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with Parmesan. Season with salt and pepper and stir well.
- Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top.