Turkey-stuffed tomatoes
by Adam Byatt
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A great way to use up leftover turkey, these stuffed tomatoes from Adam Byatt are beefed up with plenty of rice, herbs and veg, making them ideal for a quick supper or lunch when served with a crisp green salad and some crusty bread.
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Ingredients
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Turkey-stuffed tomatoes
- 4 beef tomatoes
- 200g of leftover turkey meat
- 2 tbsp of tomato purée
- 100g of basmati rice
- 1 red pepper, de-seeded and diced
- 1/2 bunch of flat-leaf parsley, chopped
- 1 garlic clove, chopped
- 1 1/2 onions, diced
- 2 courgettes, diced
- 200ml of chicken stock
- 20g of Parmesan
- 1 pinch of salt
- 1 pinch of black pepper
- 1 dash of olive oil
SAVE RECIPE
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
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
- 1 dash of olive oil
- 200g of leftover turkey meat
4
Add the vegetables, stock, herbs, tomato purée and rice
- 2 tbsp of tomato purée
- 100g of basmati rice
- 1/2 bunch of flat-leaf parsley, chopped
- 1 garlic clove, chopped
- 200ml of chicken stock
- 1 red pepper, de-seeded and diced
- 1 1/2 onions, diced
- 2 courgettes, diced
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
- 20g of Parmesan
- 1 pinch of salt
- 1 pinch of black pepper
8
Stuff each tomato with the mixture until it is all used up
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
Adam Byatt is an accomplished Michelin-starred chef with a passion for British food. Having started his career aged sixteen, he has earned a reputation for honest, seasonal cooking that showcases the very best local produce. He is best known for his Michelin-starred restaurant Trinity in Clapham, alongside a growing portfolio of London restaurants, including his latest opening, Rosina in Wandsworth.
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