Stuffed Baked Tomatoes
You can eat these tomatoes hot or at room temperature. They will keep in the fridge for up to 2 days and the flavours will develop and improve as time goes by. You could even take one to work for a packed lunch!
- 8 Beef tomatoes
- Low cal spray oil
- 2 Onions, chopped
- 3 Garlic cloves, crushed
- Pinch of ground cinnamon
- 240g Wholegrain rice
- 150ml Water or vegetable stock
- 1tsp Tomato paste
- 100g Torn baby spinach leaves, a handful of mint, chopped handful of dill, chopped
- 120g grated reduced-fat Cheddar Cheese
- Salt and freshly ground black pepper
Preheat the oven to 200°C, gas mark 6. Spray a large oven-proof baking dish with oil. Cut the tops off the tomatoes and reserve to use as ‘lids’. Scoop out the seeds and pulp and set aside for for the filling, lightly spray a frying pan with oil and over a medium heat.
Cook the onions and garlic, stirring occasionally, for 6-8 minutes. Stir in the cinnamon and rice and cook for 2 minutes. Add the water or stock, tomato paste and tomato pulp and seeds. Cook over a low heat for 5 minutes. Stir in the spinach and herbs and cook for 2-3 minutes. Add the cheese and season to taste. Stuff the tomatoes with the rice mixture, leaving a little space at the top as the rice will plump up. Cover with the ‘lids’, place in the baking dish and lightly spray with oil. Bake in the oven for 1-1.5 hours or until the tomatoes are cooked and the rice is tender. Turn off the oven and leave them for 10 minutes before removing. Serve warm or at room temperature with a crisp salad.