Stuffed Tomatoes

Stuffed Peppers

For this dish, I use the meat sauce from my recipe for Spaghetti Bolognese as the stuffing.

You need to use the large beef tomatoes with squarish bottoms, so that they stand up by themselves.

 

SERVES 2

Preparation Time:  10 Minutes


Cooking Time:  40 minutes in the oven

Quantity of meat sauce from Spaghetti Bolognese recipe 2 large red beef tomatoes
1/2 cup cooked rice  

Preheat the oven to 400 degrees F. Now is the time to put some baking potatoes in the oven, to serve with the tomatoes.

Cut through the tops of the tomatoes and retain. Scoop out all the seeds and flesh from the body of the tomatoes - this is best done with a spoon, as you don't want to cut through the flesh with a sharp knife.

Roughly chop the scooped-out tomato flesh and add to the meat sauce, along with the cooked rice.

Place the tomatoes into a snug-fitting oven dish, spoon some meat filling into the hollows and place the tomato tops back on top. 

Bake in the oven for about 40 minutes, by which time the baking potatoes should also be cooked through.