Stuffed Tomatoes ‘Greek-Style’

Name: Stuffed Tomatoes ‘Greek-Style’
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 onion, diced; Sprinkling of caster sugar; Splash of olive oil, plus more for drizzling; Salt and freshly ground black pepper; 1 tablespoon dried oregano; 100 g basmati rice; 2 courgettes, diced; 3 garlic cloves, finely chopped; 1 tablespoon chopped mint; 1 tablespoon chopped flat-leaf parsley; 4 tennis-ball-sized tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

These stuffed tomatoes go well with lamb dishes and whole roast fish. They also make an excellent starter. Get the best-quality, ripest tomatoes of this size you can find which are still fairly firm.

Ingredients

4 tennis-ball-sized tomatoes
Salt and freshly ground black pepper
Sprinkling of caster sugar
Splash

Europe
United Kingdom
Side dish
Starter
England
Vegetarian
Gluten-free

Method

Preheat the oven to 170°C/gas 3½.

Carefully slice off the top of each tomato and set aside – you’ll be using them later as ‘lids’. Scoop out the flesh and all the seeds, taking care that each tomato’s basic structure remains intact, and place in a bowl. Season the scooped-out t