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This stuffed tomatoes recipe produces a simple light dinner that kids and adults can enjoy. Serve with a light salad and some crusty bread and tuck in!

Method
1.
Trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (these will serve as lids for the stuffed tomatoes)
2.
Using a spoon, gently scoop out the pulp and juices of the tomatoes into a bowl
Room for a little one
As long as they’re gentle, there’s no reason why the kids can’t do this step. All they need is a spoon to scoop out the insides of the tomatoes
3.
Place a heavy-based pan over a medium heat and add a small dash of olive oil. Once hot, fry the leftover turkey meat until lightly browned
4.
Add the vegetables, stock, herbs, tomato purée and rice
VideoVideo: Peel garlic
5.
Add the tomato pulp and leave the sauce to gently simmer, stirring until the rice has absorbed all the liquid. If the rice is still a little crunchy, add another 50ml of water and cook until absorbed
6.
Preheat the oven to 200°C/gas mark 6
7.
Once the filling has cooked, stir through the Parmesan and season to taste with salt and pepper. Remove from the heat and allow the mixture to cool slightly
8.
Stuff each tomato with the mixture until it is all used up
Room for a little one
Spoons at the ready for this step! The mixture should be left to cool a little before the kids can start filling up the tomatoes
9.
Place the stuffed tomatoes on a baking tray and cook in the oven for 20-30 minutes until soft
10.
Remove the tomatoes from the oven and place the reserved lids back on top. Serve immediately with your choice of seasonal greens, salad or garlic bread
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Ingredients

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Nutrition (per Portion)

Calories

277
14%

Sugars

12g
13%

Fat

4g
6%

Saturates

1g
6%

Salt

529mg
9%
of an adult's guideline daily amount
This comforting, healthy stuffed tomatoes dish by Adam Byatt is an ingenious way to use up leftover turkey meat

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