Looking for a recipe with tomatoes? These simple stuffed tomatoes are perfect for weeknights or having friends over, as it can be prepared up to 24 hours in advance. Filled with an herby rice stuffing, they make a great starter or light supper when served with a side salad.
6 large ripe tomatoes
75g (2 1/2 oz) long-grain rice, uncooked
1 clove garlic, chopped
2 tbsp basil, chopped
2 tbsp mint, chopped
2 tbsp flat-leaf parsley, chopped
1 tbsp thyme leaves, chopped
Grated zest 1 lemon
3 tbsp olive oil
- Heat the oven to 180˚C (gas mark 4). Slice the tops off the tomatoes and set them aside. (These will serve as 'lids.') Using a teaspoon, scoop out the pulp and juices and place in a bowl. Add all the rest of the ingredients to the bowl, season well and mix thoroughly.
- Spoon the mixture into the tomatoes and place in a small roasting tin (large enough to hold them in a single layer). Top each tomato with its 'lid'.
- Bake for 35 minutes, or until tender.
The tomatoes can be assembled up to 24 hours in advance and cooked just before serving.