Servings
8
Prep time
Cook time
Recipe
Ingredients
- 8 large tomatoes
- 60mL olive oil
- 3 tsp minced garlic
- 1 onion, diced
- 400mL tomato puree
- 125g rice
- ½ cup parsley, chopped
- ½ cup mint, chopped
- ¼ cup dill, chopped
- 1 tsp salt
- ½ tsp black pepper
- 125mL vegetable broth
- 50g pine nuts
- 80g olives, chopped
- Retained tomato flesh
- 125mL vegetable broth
- 125mL vegetable broth
- ½ tsp minced garlic
Method
- Preheat the oven to 200°C.
- Slice the tops off the tomatoes and set them aside.
- Very carefully, scoop out the inside flesh and set it aside in a bowl.
- Place the tomatoes into a small baking dish.
- Heat the olive oil in a fry pan over medium-high heat. Add the garlic and onion and cook for 5 mins until softened.
- Add the tomato purée, rice, herbs and vegetable broth and stir well. Bring to the boil then let simmer for 5 mins, or until the rice is half-cooked.
- Add the salt and pepper and stir. Remove from the heat and allow to cool.
- Using a food processor, purée the reserved tomato flesh and add the vegetable broth, oregano and garlic.
- Carefully spoon the rice into the tomatoes and place their tops back on.
- Pour the sauce around the base of the tomatoes and drizzle the tops with extra olive oil.
- Bake for 1 hour and 15 mins before serving.
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