Ingredients
Method
1.Set oven to 175°C. Slice the top of the tomatoes and gently scoop out the flesh, discarding the core and making sure you don’t pierce the skin.
2.In a bowl, mix together the flesh of the tomatoes with all the other ingredients.
3.Fill each tomato with filling and bake in an oven-proof dish with a little water in the bottom for 45 minutes.
4.Serve either hot or warm, drizzled with olive oil.
Save the discarded pulp and add it to cooked rice for flavour!
Note
