Try my favourite version of stuffed tomatoes …
There are many versions of a stuffed tomato. Most recipes call for stuffing the tomato with rice or another grain, sometimes meat. I prefer them stuffed with vegetables and then served alongside something like orzo to get more flavour into the tomato itself. Frying the lemon with the vegetables might seem strange, but I love the deep lemon flavour it brings. The vegetables can be changed depending on what you have to hand. Swap the onion for fennel, aubergine for red pepper or olives for capers, as required. @kittycoles
Tomatoes Stuffed with Fried Lemons and Courgettes
Ingredients
• 1 lemon
• 1 onion, finely chopped
• 4 large beef tomatoes
• 3 tbsp olive oil
• 2 courgettes, finely chopped
• 2 garlic cloves, minced
• 1 tsp chilli flakes (optional, or to taste)
• A small bunch of fresh oregano, leaves picked
• A handful of pitted Kalamata olives, torn
• Sea salt and black pepper
• Extra virgin olive oil, to serve
• 1 x 200g block of feta
To serve
Any grain you like: white or brown rice, spelt, pearl barley or orzo all work well.
Method
1. Preheat the oven to 200°C (180°C fan).
2. Finely chop one half of the lemon and remove any pips.
3. Heat the olive oil in a large, oven-safe shallow pan over medium-high heat. Add the lemon and onion, with a good pinch of salt and plenty of black pepper, and gently fry for 3-4 minutes until softened before adding the courgette. Cook for 8-10 minutes, stirring often as you want the vegetables soft, but not too browned.
4. Lower the heat and stir in the garlic, chilli flakes, oregano and crushed olives. Cook for 1-2 minutes.
5. Slice the tops off the tomatoes and set them aside as lids. Use a spoon to scoop out the insides and finely chop. Add the chopped tomato flesh to the pan and cook for another 2 minutes, until the mixture has reduced and turned slightly jammy. Taste and adjust the seasoning, and add a little lemon juice if needed.
6. Spoon the filling into the hollowed-out tomatoes. Nestle them back into the same pan if it’s oven-safe or transfer them to a small roasting dish. Top with the tomato lids, drizzle with a little extra virgin olive oil and roast for around 30-35 minutes or until the tomatoes are soft, but still holding their shape.
7. Meanwhile, cook your grain of choice in well-salted water or according to packet instructions. Drain and return to the pan, then stir through some of the tomato pan juices along with a squeeze of lemon and some black pepper. You could also add a handful of chopped herbs such as parsley, dill or basil. 8. Scoop a tomato onto each plate and serve with some orzo and feta.