Stuffed Tomatoes

Serves 4 

• 4 beef tomatoes
• Oil
• 1 onion, finely chopped
• 2 tsp dried oregano
• 1 tsp dried chilli flakes
• 2 garlic cloves, chopped
• 1 tsp sugar
• Salt and pepper
• 2 cups cooked rice
• 1 tin tuna, drained

How To Make It: 

1. Cut the tops off of the tomatoes of and reserve (these will become the lids)
2. Using a small knife, cut the inside flesh and seeds out of the tomatoes and chop finely then reserve.
3. In a hot pan heat some oil and fry the onion until translucent.
4. Add the dried oregano, chilli flakes garlic and sugar then fry for 2 minutes.
5. Add the chopped tomato flesh and season with salt and pepper.
6. Add the rice and tuna then stir through to combine.
7. Spoon the rice mixture into the tomatoes then top with the lids, season with salt and pepper and drizzle with oil.
8. Bake in a 180C oven for 20 minutes or until the tomatoes are soft and cooked through.