Stuffed Tomatoes

Stuffed Tomatoes 

Serves 4 


20ml olive oil.

1 small spanish onion, finely chopped.

1 clove garlic, finely chopped.

Sea salt.

Freshly ground white pepper.

4 medium vine-ripened tomatoes with stalks attached.

50g kalamata olives, pitted and chopped.

2 tsp capers, chopped.

1 tsp grated lemon rind.

3 tbsp chopped parsley. 


Preheat oven to 160C. Heat oil in a small saucepan. Add onions and garlic and season with salt and pepper. Cook over medium heat until soft, about 10 minutes. Using a vegetable knife, cut circles in the tomato tops to create lids. Scoop out the insides and put flesh in a bowl, discarding seeds, and add onions, garlic, anchovy, olives, capers, lemon rind and parsley. Mix well. Stuff tomatoes with mixture and replace the lids. Place on a baking tray and drizzle with a little extra olive oil. Bake for 15 minutes. Remove and keep warm. Serve with your favourite beef, chicken or fish.