Make sure to use tomatoes that are not overly ripe otherwise they will not hold their shape while baking
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Slice the tops off the tomatoes, reserving them. Using a paring knife, cut out the centre and scoop out the pulp, reserving it in a bowl. Arrange the tomatoes on the baking tray.
Toast the almonds in a dry pan for approx. 2 minutes. Roughly chop and set aside for later. Peel and finely dice the onion. Slice the garlic.
Heat 2 tablespoons of the olive oil in a medium-sized pot. Sauté the onion and garlic until softened, approx. 5 minutes. Add in the reserved tomato pulp, tinned tomatoes, stock and dried oregano and bring to a simmer for 5 minutes. Add in the rice and season with salt and pepper then lower the heat. Continue to cook for approx. 5-10 minutes or until the rice is partially cooked and has a small white centre. Remove the rice mixture from the heat.
Finely chop the herbs. Zest and juice the lemon. Finely dice the feta. Stir the herbs, lemon zest and juice and feta into the rice mixture along with the almonds and raisins. Adjust the seasoning, if necessary. Spoon the rice filling into the tomatoes and replace the tops of the tomatoes. Drizzle over the remaining olive oil. Place the tomatoes in the oven for 20-25 minutes, or until jammy and the rice is cooked through.
Remove the stuffed tomatoes from the oven and serve immediately.
