Stuffed tomatoes

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Stuffed Tomato

Whether it’s the slicing variety, vine or Roma, you’ll always find a stack of tomatoes in my fridge. Most dishes that I cook, whether it is breakfast, lunch or dinner, contain some form of tomato and if I’m not cooking with it, it’s always in a salad. Tomatoes are extremely healthy in that they are high in Vitamin C, folate, potassium and Vitamin K just to mention a few; they also reduce the risk of heart disease and cancer. Aside from their great health benefits, they taste delicious and are a great accompaniment to an assortment of dishes.
This awesome recipe is taken from the September 2014 issue of Lose It Magazine. It is cost effective, easy and perfect for “meat free Monday’s” and vegetarian eaters.
Stuffed Tomato
4 large slicing tomatoes
For the stuffing:
1 tbsp coconut oil
1 onion finely diced
1 small head of broccoli, but into chunks
2 garlic cloves, chopped
Salt and black pepper to taste
100g feta cheese, crumbled
10g parsley, finely chopped
Extra virgin olive oil, to drizzle
A few sticks of thyme
Stuffed Tomato
Method:
Slice the tops off each tomato and set aside. Scoop out the inside until the tomato is completely hollow. Preheat the oven to 180 degrees Celsius. Heat the coconut oil in a pan and add the onion. Cook gently until soft and golden. Place the broccoli in a blender and blitz until it resembles breadcrumbs. Add broccoli and garlic to the onion and cook for a further 2 – 3 minutes until soft. Season well. Remove and place in a bowl; allow to cool. Add the feta and parsley, stir well to combine. Spoon the mixture into the tomatoes until filled, top with the tomato tops. Drizzle with olive oil and place in a greased dish and bake for 25 – 30 minutes or until soft. Serve warm or cold with a green salad.

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