A recipe from Garden to Plate

Garden to Plate is back again this Thursday from 11.30am-1pm! As always, we will be cooking and enjoying a meal made together with fresh seasonal vegetables. Book in online to attend here.

And in case you missed our first session two weeks ago, here’s just one of the great recipes we made that you can try for yourself at home whilst tomatoes are cheap and delicious.

Stuffed Tomatoes

Ingredients

• 8 medium-large ripe tomatoes

• 150g (3/4 cup) cooked rice (white or brown)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 1 small zucchini, finely chopped

• 1 red bell pepper, finely chopped

• 1 teaspoon dried oregano

• 1 tablespoon fresh basil, chopped (or parsley)

• 50g (1/2 cup) grated Parmesan or mozzarella cheese

• Salt and pepper to taste

• 1 tablespoon breadcrumbs (optional, for extra crunch)

Instructions

1. Prepare the Tomatoes

Preheat your oven to 180°C (350°F). Slice off the tops of the tomatoes and set them aside. Using a spoon, gently scoop out the insides of the tomatoes, leaving a thick shell. Set the tomato flesh aside in a bowl. Season the inside of the tomatoes with a little salt and pepper and place them upside down on a plate to drain any excess liquid.

2. Cook the Filling

Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent. Add the garlic, zucchini, and red bell pepper, and cook for another 5-6 minutes until the vegetables are tender.

Stir in the reserved tomato flesh, breaking it up with a spoon as it cooks. Add the oregano, basil, and cooked rice to the mixture. Cook for a few more minutes until everything is well combined and heated through. Season with salt and pepper to taste.

3. Stuff the Tomatoes

Turn the hollowed tomatoes upright and spoon the rice and vegetable filling into each tomato, packing it in gently. Sprinkle the tops with grated Parmesan or mozzarella and breadcrumbs (if using) for added texture. Put the lids back on top.

4. Bake the Tomatoes

Place the stuffed tomatoes in a baking dish and drizzle them lightly with olive oil. Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10-15 minutes, until the tomatoes are tender and the cheese is melted and golden. Alternatively cook on 200 in your air fyer for 20-25 minutes.

5. Serve

Once baked, remove the tomatoes from the oven and allow them to cool slightly before serving. Garnish with extra fresh basil or parsley for a burst of freshness.