Completely irresistible and a sure-fire hit for the whole family, stuffed tomatoes are a feast for the eye and the belly too!
- 1 large sweet potato, peeled and cubed
- 4 cloves garlic, peeled
- 55 g cream cheese
- ½ tsp salt
- ½ tsp cracked pepper
- 5 round tomatoes, tops removed, seeds discarded
- ½ cup grated parmesan cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180˚C.
Boil sweet potato and garlic for 20 minutes, or until soft. Drain, place into a bowl with cream cheese and seasoning.
Mash until smooth.
Fill tomatoes with potato mixture, about ¼ cup or 60 g per tomato, and bake for 15 minutes until thoroughly warmed.
Sprinkle with cheese before serving.
• A range of colourful heirloom tomatoes would make this recipe a knockout. Mix various colours on the same plate and pop the tops back on like lids with the vines still attached.
Recipe from The Forest Feast by Erin Gleeson, with photographs by Erin Gleeson. Published by Stewart, Tabori & Chang.