Sunday 25 February 2018

Stuffed tomatoes with yogurt and mint sauce

Lorraine Fitzmaurice

If you can get your hands on some homegrown tomatoes between the months of July and November, make this dish. Delicious. Serves 6


150g brown basmati rice

Vegetable stock cube


6 beef tomatoes, ripe but firm

Extra virgin olive oil

1 onion, finely chopped

1 clove garlic, minced

Sea salt

1 tbsp fresh mint, finely chopped

1 tbsp fresh parsley, finely chopped

25g of toasted pine nuts

25g grated vegetarian Parmesan-style cheese

Coarsely ground black pepper

For the yoghurt and mint sauce

250g thick natural yoghurt

2 tsps fresh mint, finely chopped

Sea salt


Wash the rice and place it in a pot with a tight lid. Crumble in the stock cube and pour in 225ml water. Bring to a boil, lower the heat and cover. Simmer for 45 minutes. Slice the tops off of the tomatoes and save them. Scoop out the pulp. Chop and save the juices. Preheat the oven to Gas 4/180°C/350°F.

Heat 1 tbsp olive oil in a pan, add the onion and garlic and cook over a medium heat until the onion is soft.

Add the tomato pulp and juices and a pinch of sea salt and cook until the juices have reduced. Check the seasoning. Fluff up the cooked rice and add the mint, parsley, pine nuts, tomato, onion, and cheese. Season. Stuff the tomatoes with the filling. Leave a little room to allow the rice to expand. Place the lids on top and drizzle with olive oil. Place in an ovenproof dish and bake for 50 minutes to 1 hour.

Meanwhile, make the dressing by combining the yogurt and mint and seasoning with sea salt. Serve on the side of the tomatoes.

Irish Independent

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