Spiced Rice & Goat’s Cheese Stuffed Tomatoes

Stuffed Tomatoes

Serves 5

Ingredients

• 5 large tomatoes

• 2 cloves garlic

• 2 spring onions

• ½ carrot, grated

• 50g rice

• 1 tsp garam masala

• 150ml vegetable stock

• 1 tsp tomato paste

• 25g raisins

• 10g almonds, chopped (optional)

• 40g goat’s cheese

• Olive oil

• Salt and pepper

Method

1. Preheat the oven to 180°C.

2. Cut the tops off the tomatoes. Slice a very small piece from the bottom of each tomato so they sit flat, being careful not to cut through to the inside.

3. Using a small knife, gently loosen the centre of each tomato and scoop out the seeds and flesh. Don’t throw these away, they’ll add loads of flavour to the filling. Dice the tomato flesh and the tomato tops and set aside.

4. Mince the garlic, finely slice the spring onions and grate the carrot.

5. Heat a drizzle of olive oil in a pan over medium heat. Add the spring onions, garlic and grated carrot and cook for 2–3 minutes until softened and fragrant.

6. Add the garam masala, tomato paste and chopped tomato flesh. Stir everything together and cook for another minute.

7. Add the rice and gently toss it through the mixture for about a minute. Pour in the stock and season with salt and pepper.

8. Gently simmer for 10–12 minutes, or until the rice is cooked and the liquid has been absorbed. Add a splash more water if the rice needs a little longer to cook.

9. Stir through the raisins and almonds, if using. Crumble in most of the goat’s cheese, reserving a little for the tops.

10. Lightly brush an ovenproof dish with olive oil and arrange the hollowed-out tomatoes inside. Spoon the rice mixture generously into each tomato and finish with the reserved goat’s cheese.

11. Bake for 15 minutes at 180°C, until the tomatoes are tender and the goat’s cheese is lightly golden.

Remove from the oven and serve warm.