Roasted stuffed tomatoes

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Stuffed roasted tomato

As the saying goes, life’s too short to go around stuffing mushrooms. So stuff a tomato instead – much quicker and easier.

The garden’s full of them at the moment so I’m looking for different things to do to use them up. It’s also a good way to use up leftover rice.

This is great with grilled chicken, kebabs or a pork chop. We ate it with a barbie – back before the monsoon season started in Wales.

Take the ‘lid” off a large tomato and set aside. Scoop out the insides with a teaspoon.

In a bowl, mix together enough rice to fill the tomato, some crumbled up goat’s cheese (or torn up mozzarella) and some chopped herbs (basil, oregano, thyme are all good). Taste and season.

Fill the tomatoes with this mixture, pour over a little olive oil and put the lid back on. Sit them loosely in foil so the juices don’t all escape and put them in the oven for 20-30 minutes at about 150 degC. They’re ready when the cheese has melted and the tomato has softened.

They’ll make the whole house smell amazing too.

Sun’s out at the moment for a change – is it too foolhardy to plan a BBQ on a Bank Holiday weekend?