Stuffed Tomatoes with Herbs & Oats (GF) recipe
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Meal type||Lunch, Side Dish, Snack, Starter|
|Misc||Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Barbecue, Casual Party, Formal Party|
|Description||These stuffed tomatoes can also be made veggie style by adding Quorn mince or lentils instead of minced beef. Four large tomatoes will serve 4 people as a light snack or starter, and 2 people as a full meal although, it all depends on the size of the tomatoes. Use other vegetables too, such as aubergines, peppers or round courgettes.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 4 large stuffing tomatoes (or other vegetables such as aubergines and round courgettes)
- 2 tablespoons olive oil (or rapeseed oil)
- 1 large onion (peeled and finely diced)
- 4 cloves garlic (peeled and crushed)
- 7oz lean minced beef (or 2 x 100g beefburgers, crumbled)
- 1.8oz parmesan cheese (finely grated)
- 2 tablespoons fresh oregano (finely chopped)
- 1.8oz oats (I like to use jumbo oats)
- salt and pepper (to taste)
- 5.3oz quorn mince (for the vegetarian option)
Preheat the oven to gas mark 4, 350°F (180°C).
Cut the top off the tomatoes, and carefully scoop out the middle of the tomatoes with a spoon, leaving a thickish wall of tomato. Set the tomato flesh and seeds to one side. At this stage you can sieve out the seeds if you like and just keep the tomato flesh. Chop the tomato flesh into small pieces.
Heat up 1 tablespoon of oil in a frying pan, quite a large one, and add the diced onion - fry over a medium heat for 3 to 5 minutes until it is soft but not coloured. Add the garlic and cook for a further minute, before draining and setting to one side in a bowl.
Add the minced beef or Quorn to the pan and fry over a medium heat for 6 to 8 minutes, or until the minced beef is cooked and brown. Put the onion and garlic mixture back into the pan and add the chopped tomato flesh, cook for a further 5 minutes before seasoning to taste.
Add the chopped fresh oregano, Parmesan cheese and the oats to the meat/Quorn mixture and mix well, before adjusting the seasoning to taste.
Place the tomatoes into a large baking/roasting tin or an oven proof dish and then fill them with the filling mixture, gently packing it down well into the tomatoes; replace the tomato lid on top of the stuffed tomatoes and drizzle the rest of the oil over the top of the tomatoes. Pour a little water into the baking tin or dish, and place the tomatoes in the oven, bake for 25 to 30 minutes.
Serve hot or cold with seasonal salad and lots of crusty bread for juice mopping.
NB: If there is any stuffing mixture left over, stuff another tomato or other vegetables with it, or freeze for future stuffing sessions!
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