Photo by Tamara West
Growing up we often had stuffed tomatoes as part of our vegetable quota with a roast leg of lamb. They were put in the oven half an hour before the lamb was cooked. These stuffed tomatoes would also make a great lunch dish.
Heat the grill to very hot. Cut the capsicum in half, remove core and seeds and discard. Place capsicum on a baking tray cut side down, place under the grill and grill until the skin is blackened.
Place capsicum in a bowl, cover with plastic wrap and let steam for 10 minutes or alternatively place in a saucepan and cover with the lid.
Peel the blackened skin of the capsicum and discard. Cut flesh into strips then into small pieces.
Preheat the oven to 160C. Line a shallow baking tray with baking paper.
Using a sharp knife or serrated knife, cut about 1cm off the rounded end of each tomato (this will enable the tomatoes to sit flat), then dice cut tomato ends and set aside. Use a teaspoon to remove the seeds and most of the flesh from the inside of the tomato; again any flesh can be roughly diced. Place each tomato on the prepared tray.
Heat a small frying pan over a low heat, add the oil, onion and garlic and cook gently until the onion is soft, 5-6 minutes. Remove from the heat and add the breadcrumbs, parsley, diced tomato and diced capsicum. Season with salt and freshly ground black pepper.
- Place a good teaspoonful of the goat’s chevre in the base of each tomato, then fill with the capsicum stuffing, mounding the top. Place in the oven for 20-25 minutes or until the tomatoes are just beginning to soften. Serve hot or warm.
Make a change
Use herbs such as mint, dill, fennel, sweet marjoram or oregano with the parsley.