SUNSHINE STUFFED TOMATOES 

PREP TOMATOES
Ingredients
Truss tomatoes (ten pieces)

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Method
Wash tomatoes, cutting vine but leaving 2 cm attached.
Cut the top off the tomato, making it big enough to hold shape during cooking.
Take the core out using a spoon.
Place into baking tray.

STUFFING RICE
Ingredients
700 g diced white onion
40 g diced garlic
1 kg grated zucchini
800 g blitzed tomato core
1 kg long-grain rice
25 ml lemon juice
100 g tomato paste
½ bunch chopped mint
½ bunch chopped flat-leaf parsley
½ bunch chopped dill
170 ml olive oil
salt
white pepper

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Method
Sweat onions until almost transparent, add garlic.
Add rice and tomato paste, cook until paste goes sweet.
Add zucchini, blitzed tomato, herbs and lemon juice. Cook until rice absorbs two-thirds of the liquid.
Season well, then allow to cool.

ASSEMBLE TOMATOES 
Ingredients
250 ml vegetable stock
olive oil
salt
pepper

Method
Pre-heat oven to 200°C.
With cooled rice, gently stuff each tomato. Don’t pack tightly as the rice will expand during cooking.
Place tomato tops back onto each tomato.
Add stock to tray, then lightly drizzle olive oil over tomatoes and season as needed.
Bake in pre-heated oven for 20 minutes covered in foil. Uncover, then bake for another 7–10 minutes. Colour tomatoes, but not too much.

Makes ten.