Ingredients - serves 4
8 beef tomatoes
300g minced beef
2 tbsp Eleanthos olive oil
1 tsp ground cumin
1 tsp ground coriander
150g fresh breadcrumbs
1 onion, peeled & finely chopped
1 clove garlic, finely chopped
2 tbsp chopped coriander
4 spring onions, finely sliced
4 tbsp pine kernels
1 egg, beaten
salt, pepper
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Method
1 Preheat the oven to 180°C
Cut tops off the tomatoes and scoop out seeds and core, discard (or save for soup or stock) sit alongside each other on a roasting dish.
2 Make stuffing by frying off onion and garlic for 5 minutes over low heat in olive oil, add minced beef, spices and some seasoning, increasing the heat to brown the meat for a few minutes. Now fold in all the other ingredients, check seasoning and divide between the tomato shells. Perch the tomato lids jauntily on their bodies and transfer to the oven for about 30 minutes until they are tender and colouring. Serve with salad.
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