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Beef Tomatoes Stuffed with Caramelised Onions and Pine Nuts

Large, juicy red beef tomatoes lend themselves to being filled and baked. This vegetarian filling contains rice with the crunch of pine nuts. You can stuff the tomatoes in advance and pop them in the oven when required. For a change, stir in some pesto and use a mix of basmati and wild rice.

Ingredients

75g basmati rice
4 beef tomatoes (760g)
1 tbspolive oil
2 onions, finely sliced
4 tbsppine nuts
1 tsp dried thyme

Instructions

1. Preheat the oven to 180˚C, gas 4.

2. Cook the rice in boiling salted water for 10-12 minutes until al dente and drain.

3. Slice the top off the tomatoes and reserve the lids. Using a spoon, scoop out the flesh, chop it and place in a bowl. Drain off the excess juice.

4. Meanwhile, heat the oil in a pan and gently fry the onion for 10-12 minutes or until soft and golden. Add the pine nuts and fry until lightly brown.

5. Combine the rice, onions and tomato flesh. Add the thyme and season well.

6. Fill the tomatoes with the mixture and replace the lids.

7. Place the tomatoes in an ovenproof dish and cook for 20-25 minutes until completely heated through and the tomatoes are just softening.