Name: Stuffed tomatoes with lamb mince, dill & rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Greek
Ingredients: 4 beef tomatoes; pinch sugar; 4 tbsp Greek extra virgin olive oil plus extra to drizzle; 1 Spanish onion finely chopped; 2 garlic cloves finely chopped; 200g minced lamb; 1 tsp ground cinnamon; 2 tbsp tomato purée; 50g long grain rice; 100ml chicken stock; 4 tbsp chopped dill; 2 tbsp chopped flat-leaf parsley; 1 tbsp chopped mint

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Stuffed tomatoes with lamb mince, dill & rice

Stuffed tomatoes with lamb mince, dill & rice

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.8 out of 5.25 ratingsRate

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These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

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A star rating of 4.8 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil

plus extra to drizzle
1 Spanish onion

finely chopped
2 garlic cloves

finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

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Nutrition: per serving

kcal300
fat19g
saturates5g
carbs21g
sugars8g
fibre2g
protein14g
salt0.3g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
step 2

Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
step 3

Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

RECIPE TIPS

MOUSSAKA-STUFFED TOMATOES

Place 1 large aubergine on a baking tray, then roast for 30 mins at 200C/180C fan/ gas 6, until tender. Once cool enough to handle, peel and dice the flesh. Follow recipe as above, folding the chopped aubergine into the lamb mix. Spoon a little ready-made béchamel sauce over each tomato before putting the lids on, then bake.

VARIATIONS

These improve in flavour if you cook them the day before you want to serve. Add a drop of water and cover with foil when reheating, or simply serve at room temperature. You can vary the filling by adding feta or broad beans, or even omit the meat entirely and replace chicken for vegetable stock for a great veggie meal.

Recipe from Good Food magazine, September 2009

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A star rating of 4.8 out of 5.25 ratings

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