Stuffed tomatoes
<p>The trick here is to not leave any gaps in the baking dish – hence the potatoes! You can use quartered large potatoes, or unpeeled well-washed kipflers (fingerlings) for a more rustic effect. You can serve this dish as a main, accompanied by a lovely Greek salad.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4 to 6</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>12 medium-sized tomatoes</li>
<li>1 zucchini, finely chopped</li>
<li>100 ml olive oil, plus an extra 1 tablespoon</li>
<li>2 brown onions, chopped</li>
<li>4 spring onions, chopped</li>
<li>2 garlic cloves, crushed</li>
<li>Small handful of dill, finely chopped</li>
<li>Small handful of mint, finely chopped</li>
<li>Small handful of parsley, finely chopped</li>
<li>200 g long-grain white rice</li>
<li>4 potatoes, peeled and cut into quarters</li>
<li>1 tablespoon tomato paste (concentrated puree)</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol start="1">
<li>Preheat the oven to 180°C (fan-forced).</li>
<li>Using a sharp knife, cut the tops off the tomatoes and reserve. Leaving the tomato skin intact, scoop out the flesh from each tomato using a teaspoon. Roughly chop the tomato flesh. Place in a bowl with the zucchini, along with any tomato juices.</li>
<li>Place the tomato shells in an oiled baking dish and set aside. Pour 100 ml olive oil into a frying pan over medium heat. Sauté the onion and the tomato and zucchini mixture for 5–6 minutes, or until softened.</li>
<li>Add the spring onion, garlic, dill, mint and parsley and sauté for 2 to 3 minutes, until fragrant.</li>
<li>Add the rice, stirring frequently for a further 5 minutes, until the rice is translucent.</li>
<li>Stir in 125 ml water, season with salt and freshly ground black pepper and set aside to cool slightly.</li>
<li>Spoon the mixture into the tomato shells, to about three-quarters full, and replace the tops. Place the potatoes into any gaps between the tomatoes in the baking dish.</li>
<li>In a bowl, mix together the extra tablespoon of olive oil, the tomato paste and 125 ml water. Season with salt and freshly ground black pepper and drizzle over the tomatoes.</li>
<li>Transfer to the oven and bake for 45 minutes, lightly covering the dish with foil if the tomatoes are browning too quickly towards the end, and adding a little more water only if required.</li>
<li>Cover with foil and bake for a further 30 minutes. Remove the foil and bake for a final 15 minutes, or until the tomatoes are nicely coloured.</li>
<li>Delicious served warm or cold.</li>
</ol>
<p><img width="132" height="185" src="https://oversixtydev.blob.core.windows.net/media/7265440/the-vegetable-cover_132x185.jpg" alt="The Vegetable Cover (2)" style="float: right;"/></p>
<p><em>This is an extract from </em>The Vegetable: Recipes that celebrate natur<em>e by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99. Image credit: Chris Middleton.</em></p>
