Stuffed Tomatoes

Step 1

Cut the tops of the tomatoes roughly 3cm down from the top and set to the side. Using a spoon, scoop the flesh of the tomato out and place to the side. Place the tomatoes into an ovenproof dish.

Step 2

Into a food processor or blender, combine the tomato flesh, 3 tbsp olive oil, oregano, parsley, chili flakes, brown onion, garlic cloves and a generous amount of salt and pepper. Blend until well combined. Add the rice and stir through. Leave the tomato filling to sit for at least 1 hour in the fridge as this will allow the rice to absorb some of the mixture.

Step 3

Preheat the oven to 200 degrees C.

Step 4

Season the inside of the tomatoes with salt and then stuff the tomatoes with the filling ensuring you do not overstuff them as the rice will expand when cooking. Sprinkle a small amount of goat cheese over the filling then top with the tomato lids. Drizzle with 2 tbsp of olive oil and bake for 1 hour or until the rice has cooked.

Step 5

Serve immediately.