Tomatoes are one of my favourite things to eat and I eat some almost daily. They’re so versatile and my favourite way of eating tomatoes are still fresh, as part of a salad. One of my favourite salads to impress guests with, is this tomato and haloumi salad.
I also use tomatoes often as a sauce to accompany meat and pasta. This roast beef with a spicy tomato sauce, takes a cheap meat-cut to another level. The tomato sauce with this meatloaf cannelloni gives the dish that extra pizzaz and this mussel stew would have been very boring without the tomato sauce. Clearly tomatoes are a staple in my kitchen.
They are easy to grow and my garden is always overflowing with all the tomato plants that grow from my compost heap.
My mother often made tomatoes stuffed with scrambled eggs and bacon for breakfast. It was one of my favourite breakfasts.
This recipe of tomatoes stuffed with lamb and basil features regularly on my table. The dish’s flavour increases if you make it a day in advance and re-heat it the next day. The lamb filling is enough for twelve tomatoes, depending on the size of the tomatoes. If there is any left-over mince, it can be used as a sandwich filling.
- 1 onion, finely chopped
- 15ml olive oil
- 400g minced lamb
- 100g rice
- 400ml stock
- 15ml tomato puree
- 15ml ground cumin
- 10ml ground coriander seeds
- 10ml sugar
- salt and black pepper
- 12 large tomatoes
- handful fresh basil, chopped
- another 15ml olive oil
- basil pesto
- Preheat oven to 180°C.
- In a saucepan, fry the finely chopped onion in the olive oil until soft. Add the minced lamb and cook over a high heat until browned.
- Stir in the rice, stock, tomato puree, cumin, coriander and sugar. Season the mince mixture with salt and freshly ground black pepper.
- Cut the tops off the tomatoes and scoop out the seeds and flesh from the tomatoes. Chop the scooped out tomato flesh and seeds and add it to the lamb mixture.
- Simmer for 30 minutes until the rice is cooked. Add the fresh basil and mix through.
- Spoon the rice mixture into the tomato shells.
- Place in an ovenproof dish and drizzle with olive oil. Bake for 15 minutes.
- Garnish with basil pesto and fresh basil leaves.
- (I kept the tomato tops and baked that separately for 5 minutes to use as garnish on top of the stuffed tomatoes.)