Vegetables Recipes - Monday Munch Tomatoes

Ingredients

• 12 large ripe tomatoes

• 1 onion, finely chopped

• 50 g/2 oz/1/4 cup butter

• 100 g/4 oz/1 cup minced (ground) cooked beef, pork or lamb

• 100 g/4 oz/1 cup cooked long-grain rice

• 50 g/2 oz/1/2 cup cooked or frozen peas

• 45 ml/3 tbsp leftover gravy

• 10 ml/2 tsp Worcestershire sauce

• 2.5 ml/1/2 tsp dried mixed herbs

• Salt and freshly ground pepper

• 75 g/3 oz Cheddar cheese, grated

• 30 ml/2 tbsp breadcrumbs or crushed cornflakes

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Method:

1. Cut a slice off the top of each tomato, scoop out the seeds and discard. Chop the tomato-top slices.

2. Fry (sauté) the onion in half the butter for 2 minutes until softened.

3. Stir in the chopped tomato, meat, rice, peas, gravy, Worcestershire sauce, herbs and a little salt and pepper. Pack into the tomatoes.

4. Grease a shallow ovenproof dish with the remaining butter and arrange the tomatoes in it.

5. Mix the cheese and breadcrumbs together and sprinkle liberally over.

6. Bake uncovered in the oven at 190°C/375°F/gas mark 5 for about 20 minutes until golden and piping hot.