When you have fantastic ingredients then it is simple to make something delicious out of them like this Stuffed Tomato’s recipe.

Title: Stuffed Tomato’s
Broadcast: Episode 3, 15th July
Presenters: Theo Kalogeracos & Nikki Heyder

Ingredients

• 8 tomatoes, truss still on
• 1 large brown Onion
• 1 cup of short grain rice
• 4 sprigs of mint-chopped fine
• 1 cup of parsley-chopped fine
• Salt & Pepper
• Olive oil
• fresh crusty bread

Method

• Preheat oven to 180 degrees
• Cut the tops off the Tomatoes and scoop out the flesh
• In a pan add 1 tablespoon of oil and saute the Onions, adding a little salt and pepper.
• Add tomato flesh, the Tomato juices, Rice and salt and pepper and bring to the boil.
• Lower the flame and cook for 5 minutes
• Take off the heat and add the mint and parsley.
• Add the filling to the hollowed-out Tomatoes, filling only ¾ full and add the lid.
• Put in a pan, add the water, sprinkle salt and pepper and a drizzle of Olive Oil.
• Bake in the oven for 1 hour.
• Remove from the oven and take the lids off the Tomatoes and put back in the oven for another 10 minutes.
• Take out of the oven and put the lids back on.
• Serve on a plate with the juices from the bottom of the pan.

Delish on its own or as an accompaniment to any meal.