Tomatoes with a twist! Stuffed beef tomatoes with lamb & parsley 

Tomatoes with a twist! Stuffed beef tomatoes with lamb & parsley

By Weekend Magazine Reporter

Published: 22:31 BST, 20 August 2021 | Updated: 22:31 BST, 20 August 2021

Five deliciously different ways to transform summer’s savoury fruit into the star of your meals  

These delicious stuffed beef tomatoes with lamb and parsley are packed with nutritious ingredients (pictured) 

Serves 6

• 1tbsp vegetable oil
• 1 onion, peeled and diced
• 250g (9oz) lean minced lamb
• 2 cloves of garlic, finely chopped
• 1 lamb or vegetable stock cube
• 250g pouch of cooked long-grain rice
• 2tbsp chopped parsley
• 2tbsp chopped mint
• Salt and black pepper
• 6 large, firm beef tomatoes

Heat the oil in a large frying pan and fry the onion and lamb for about 10 minutes, stirring, until the meat is browned. Add the garlic and fry for 30 seconds. Add the stock cube and cooked rice. Cook until the rice has heated through. Add the parsley and mint, and season to taste.

Preheat the oven to 180°C/fan 160°C/gas 4. Cut the lids off the tomatoes. Run a knife around the inside edge of the tomatoes, then scoop out the centres. 

Chop the flesh and stir into the lamb. Pack the lamb mixture into the tomatoes and place on a baking tray. Place the tomato lids on top and cook for 30 minutes.

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