Baked stuffed tomatoes

Ingredients

• 6 large tomatoes
• 3 tbsp extra virgin olive oil, plus extra for drizzling
• 1 small brown onion, finely diced
• 2 garlic cloves, peeled and roughly chopped
• 100 g lamb mince
• 1 small zucchini, grated
• 7 tbsp uncooked koshihikari (sushi) rice
• 2 tbsp roughly chopped parsley
• 2 tbsp roughly chopped mint
• 2 tbsp roughly chopped oregano
• salt and pepper, to season

Resting time: 10 minutes

Instructions

1. Preheat a fan-forced oven to 180˚C. Cut the top off the tomatoes and use a spoon to hollow them out. Roughly chop the pulp. Reserve both the pulp and the lids.
2. Heat a frying pan over medium heat and add the oil. Fry the onion and garlic for about 1 minute, then add the mince and fry until the mince is browned. Add the zucchini, reserved tomato pulp, rice and 125 ml (½ cup) water. Bring to a simmer and simmer for just 1 minute, then stir through the chopped herbs, season with salt and pepper and remove from the heat.
3. Place the tomatoes in a baking dish or frying pan that fits them snugly. Divide the mixture between the tomatoes and place the lids on top. Drizzle with olive oil and bake for 35 minutes. Allow to stand for at least 10 minutes before serving.

Photography by Kitti Gould.

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