Recipe: Stuffed Tomatoes

This recipe is a bit fiddlier than what I am use to but really did not take that long to do. It has a Greek theme to it, and you can vary it to stuff large courgettes, capsicums or eggplant, if you prefer. I like the firmness of the almonds, the sweetness of the sultanas and I have always been a sucker for friend tomatoes.


What you need: 
5 large, ripe tomatoes
2 tbsp olive oil
1 onion, chopped (optional)
1 garlic clove, crushed (optional)
half a cup of blanched almonds, chopped
3/4 cup boiled/steamed rice
2 tbsp sultanas
15g fresh parsley, chopped
3 tbsp ground almonds
salt, to taste

Method:
Preheat the oven to 190 degrees Celcius.
Cut the tomatoes in half and scoop out the pulp with a teaspoon. Drain the tomatoes on kitch paper, cut side down.
Roughly chop the tomato pulp and seeds.
If using, fry the onions in oil for 5 minutes  and add garlic (if using)and fry for another minute. In a bowl, mix together the fried onion and garlic, the chopped almonds,  ground almonds, parsley, tomato pulp, rice, salt and sultanas.
Scoop the mixture into the tomatoes and place in a baking dish (I use a pyrex one). Carefully pour approx. two thirds of a cup of boiling water to the base of the dish.
Place into the oven, uncovered, for 20 minutes. Remove and spray some olive oil on the top of each tomato and return to oven for another 20 minutes.