Stuffed Tomatoes - A Veggie Dream!

I’d been wanting to do stuffed tomatoes for a while, there’s something pretty cool about stuffing things and tomatoes seems to one that always gets left off the list. I always end up putting them off thinking that they’re going to take ages but the other day I saw some dried out bread from a few days prior and was trying to use everything in the fridge so thought I’d give them a whirl. I’m so glad I did, that night of the Olympics was incredible for more than just the medals…It was an Olympic feast! We had grilled aubergine, homemade potato salad, stuffed tomatoes….

This is a great recipe for using things up – leftover cheese, spare meat, spare herbs etc. the recipe’s pretty loose so just use up what you’ve got! I made some the next day and used less breadcrumbs and threw in a handful of minced steak, definitely worth a try.

Enjoy

Ingredients:

4 medium tomatoes

½ red onion, chopped finely

2 cupful breadcrumbs

100g feta cheese

1 handful coriander, chopped finely

1 lemon (zested)

salt

pepper

rocket (to serve)

Method:

-      -  Slice a small amount of the base of each tomato so that they will stand up on a baking tray

-      - Slice the tops off the tomatoes about 1cm from the top, these will act as the lids

-      - Carefully scoop out the middle and reserve the liquid in a bowl, place these upside down on some kitchen towel for a few minutes

-      - Throw all the other ingredients in a bowl and combine together using the liquid of the tomatoes and a touch of olive oil if needed

-      - Stuff the tomatoes with the mixture and bake in a preheated oven for 20 minutes or until tender