Baked Stuffed Tomatoes with Turkey Mince
The humble and healthy tomato comes into its own in the summer,
and with so many varieties to choose from, Erica Ryan has been having a tomato-tastic time.
4 people
40 minutes
15 minutes
Ingredients
- 1 clove Garlic finely chopped
- 1 pinch Ground Cumin
- 2 tbsp Olive Oil
- 1 - Onion finely chopped
- 1 tsp Paprika
- 1 pinch Pepper
- 1 - Red Chilli deseeded and finely chopped
- 1 pinch Salt
- 2 tbsp Tomato Puree
- 6 - Tomatoes
- 400 g Turkey Breast Mince
To garnish:
-
1
bunch
Fresh Parsley Leaves
chopped
Method
1. Preheat the oven to 180°C/gas mark 4. Cut the tops off the tomatoes. Using a teaspoon, scoop out the inside of the
tomatoes. Place the hollow tomatoes in a small oven dish or on a roasting tray. Chop the pulp and set aside.
2. Heat the olive oil in a medium saucepan over a medium heat. Add the onion, garlic and chilli and fry for a couple minutes, until transparent. Add the turkey mince and fry for 3 to 5 minutes, until all the pink is gone and any liquid has evaporated. Add the tomato purée, spices and reserved tomato pulp along with some salt and pepper and cook for another 3 to 4 minutes. Spoon the mixture into the tomatoes, then top with the lids.
3. Bake in the oven for 15 to 20 minutes, until everything is heated through. Garnish with a little chopped fresh parsley and serve with a salad for lunch or with a baked potato for a more substantial supper.
KITCHEN TIP:
Using a sharp knife, carefully cut a thin sliver off the base of the tomatoes to help them sit flat in the dish. Be careful not to
cut through the base, though.
