Greek-style stuffed tomatoes
10 medium vine-ripened tomatoes
1 tbs olive oil + olive oil spray
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 1/2 cups cooked long grain rice*
3/4 cup flat-leaf parsley, chopped
1/3 cup mint leaves, roughly chopped
75g feta cheese, crumbled
salt and ground black pepper
olive oil cooling spray
* For ease, use a 450g packet of 2 1/2 minute rice, cooked following packet direction and cooled
Preparation: about 30 minutes – Cooking: about 1 hour – Serves: 10
Step 1: Preheat oven to 180°C/160°C fan-forced. Slice 1 cm from the stem end of each tomato and reserve tops. Using a teaspoon, scoop out pulp. Discard seeds and roughly chop pulp. Pat dry tomato cavities using paper towel.
Step 2: Heat 1 tbs oil in a medium frying pan over medium heat. Add onion and garlic and cooked, stirring occasionally, for 3 minutes or until onion is tender. Add cooked rice, tomato pulp, parsley, mint and feta. Season with salt and pepper to taste. Stir to combine. Remove from heat.
Step 3: Evenly spoon rice mixture into tomatoes. Arrange tomatoes in a large baking pan lined with baking paper. Place reserved tops on tomatoes. Spray with oil and bake for 45-50 minutes until tender. Serve warm or at room temperature.