Meats Recipes - Greek Stuffed Tomatoes

Ingredients

• 8 large beef tomatoes

• Sugar

• Salt

• 750 g/1 1/2 lb/6 cups minced (ground) lamb

• 120 ml/4 fl oz/1/2 cup olive oil

• 75 g/3 oz/1/3 cup long-grain rice

• 30 ml/2 tbsp chopped parsley

• 2 eggs, beaten

• 75 g/3 oz Cheddar cheese, grated

• 150 ml/1/4 pt/2/3 cup water

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Method:

1. Cut a slice off the round end of each tomato. Scoop out the centre and reserve. Sprinkle the inside with sugar and salt.

2. Fry (sauté) the meat in half the oil until browned and all the grains are separate.

3. Add a little of the tomato pulp, the rice, half the parsley and a little salt. Cook gently, stirring until almost dry.

4. Stir in the eggs and cheese. Spoon into the tomatoes and pack in a shallow ovenproof dish. Pour the remaining oil around and add the reserved tomato pulp.

5. Pour on the water, cover with foil and bake at 180°C/350°F/gas mark 4 for about 1 hour until the rice is tender and the tomatoes are bathed in thick sauce.