Stuffed tomatoes

Wendy Barrie: Food writer

Ingredients: serves 2


Method:

  1. Pre-heat oven 180°C / 350°F / Gas Mark 4.
  2. Slice tops off tomatoes, retain lids, and scoop out seeds into a bowl.
  3. Combine all remaining ingredients with tomato flesh and spoon back into tomato shells. Pile up high.
  4. Place in an ovenware dish, with a little water to cover base of dish.
  5. Bake for 15 minutes until bubbling.

To serve:

Serve with salad and wholemeal bread/bruschetta.

Recipe tips:

You can make a vegetarian option using nuts or cooked beans instead of meat.