Mediterranean Baked Stuffed Tomatoes
- 8 large ripe tomatoes
- ½ cup (125 ml) cooked white rice
- 3/4 cup (180ml) Trim Reduced Oil Salad Dressing
- 150 g feta cheese, crumbled
- 3 Tbsp (45 ml) finely chopped parsley
- 2 tsp (10 ml) dried mixed herbs
- 8 large black olives, pitted
- 2 cloves garlic, peeled and crushed
- 2 Tbsp (30 ml) capers, drained and roughly chopped [optional]
- salt and black pepper, to taste
- 3 Tbsp (45 ml) olive oil, for drizzling
- Heat the oven to 180 °C.
- Cut a thin slice off the stalk-end of each tomato and set aside. Run a sharp knife around the inner edge of the tomato and use a teaspoon to scoop out all the soft pulp. Discard the pulp, or save it for a soup.
- Place the hollowed-out tomatoes in a baking dish.
- Put the cooked rice in a large bowl and stir in the Trim Reduced Oil Salad Dressing , feta, parsley, mixed herbs, olives, garlic and the capers (if you are using them). Season to taste with salt and pepper.
- Stuff the rice mixture into the tomatoes and press down very lightly with the back of a spoon. Then add another teaspoonful so the filling is slightly heaped up.
- Place the lids back on top at an angle, drizzle each tomato with a little olive oil, and roast at 180 °C for 40-50 minutes, or until the tomatoes are soft.
Just as delicious at breakfast time as it is for a light summer lunch, this colourful dish is bursting with the sunny flavours of the Mediterranean. What a great way to use up left-over cooked rice! Serve with a crisp green salad and plenty of crusty bread for mopping up the juices.
Trim Reduced Oil Salad Dressing