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Ingredients

Adjust Servings:
6 Large Tomatoes
60g (I used green lentils) Lentils
1, small diced Red Onions
1/2, finely chopped Yellow Pepper
5, chopped (optional) Mushrooms
2, crushed Garlic Cloves
1 tbsp Olive Oil
1 tbsp Thyme
1 tbsp, chopped Basil
1 tbsp Tomato Puree
2 tbsp Sliced Almonds
To Taste Salt & Black Pepper

Nutritional information

98g
Serving Size
63/261
kcal/kj
6.9g
Carbohydrates
4.2g
Sugars
1.9g
Fat
0.2g
Saturated Fat
2.4g
Fibre
3.1g
Protein
0.02g
Salt

Stuffed Tomatoes

Features:
  • Contains Gluten
  • Contains Tree Nuts
  • Diabetic Appropriate
  • 45
  • Serves 6
  • Medium

Ingredients

Directions

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This recipe is a nice way to serve large tomatoes as a side dish for dinner or with a salad.

Artisan Note: These are best served hot from the oven, but they will keep for 24 hours in the fridge if covered. The stuffing ingredients can be changed to suit what you have. You could use chopped courgette, broccoli, cooked chicken or fish.

You can stand the tomatoes on a baking sheet to bake, but I find using a muffin tin with muffin cases the best way to ensure the tomatoes don’t fall over during cooking. Using paper muffin cases saves on the wash-up!

Steps

1
Done

Cook the lentils

Rinse the lentils under running water for a couple of minutes and place in a saucepan. Throw in a few sprigs of thyme or any herbs of your choice. Cover with water (you can use stock if your prefer). Bring to the boil and simmer (they need a good strong simmer, almost boiling) for 25 to 30 minutes until they have softened but still have a bit of crunch.

Rinse the lentils in cold water and set aside while the remaining ingredients are cooked.

2
Done

Prepare the tomato

Using a sharp knife, cut the top off each tomato. Remove all the inside core with a spoon, taking care not to damage the outer part of the tomato. Leave the tomatoes upside down to drain and then place them in the prepared tin. Discard the tough center section and some of the seeds. Retain about 1/3 of the seeds and add them to the remaining tomato core and lids. Roughly chop these and set aside.

3
Done

Preheat oven to 200C.

4
Done

Cook the vegetables

Heat the olive oil in a saucepan over a medium heat. Add the onion and cook until it begins to soften, about 4 minutes.

Add the garlic and the chopped yellow pepper and cook for about 3 minutes.

Add the mushroom, if using. Saute until the mushrooms have softened and started to brown.
Add the chopped tomato, thyme and basil.

5
Done

Add the lentils, chopped almonds, tomato puree, salt and pepper and stir to combine.

6
Done

Spoon the mix into the prepared tomatoes. Bake in the preheated oven for approx. 15 minutes until the tomato has started to soften.

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Green Lentil Salad