BAKED STUFFED TOMATOES

SERVES 4 Preparation time 20 minutes Cooking time 1 hour Standing time 10 minutes These tomatoes make a great light meal served on their own, with a little bread or even with some olives and a piece of good feta. INGREDIENTS • 8 large tomatoes• ¹/₃ cup (80mL) olive oil, plus extra for drizzling• 1 large brown onion, finely diced• 4 garlic cloves, roughly chopped• 1 zucchini, grated• 8 tablespoons koshihikari (sushi) rice or medium-grain rice• 1 teaspoon powdered vegetable stock (optional)• 2 tablespoons each roughly chopped parsley, mint and oregano• Salt & black pepper, to season METHOD 1. Preheat the oven to 180°C fan-forced. Cut the tops off the tomatoes and hollow them out by scooping out the insides with a small spoon. Roughly chop the removed pulp and set aside. 2. Heat a medium frying pan over…

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Good Organic Gardening (Digital) - 1 Issue, Issue #14.5

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