COUNTRY:                           GREECE

DISH:                                     STUFFED TOMATOES




8 ripe, firm tomatoes

brown sugar

olive oil


4 spring onions (chopped)

Sprig of parsley (chopped)

1 cup diced mushroom (vegetarian option)

1 cup or approx. 200 gr lean mince meat

½ the amount of the tomato seeds and flesh

Salt and pepper to taste

½ small onion diced

½ cup rice



Slice off a cap from the bud end of each tomato (not the stem end). Keep the cap, you will need it later.

With a teaspoon remove the seeds from the tomato, taking care not to damage the stem end, save the seeds and flesh that you have removed.

Sprinkle a pinch of brown sugar in each hollowed tomato.


Soften the diced onion in a pan with a small amount of olive oil, add the spring onions, parsley, mushrooms and tomato, add the spices and herbs.

Once the mixture has come together add the rice and 1 cup of water (preferably use veg stock).

Once the filling is slightly undercooked, say 95% cooked, remove from the heat and stuff the tomatoes. Do not overfill to allow some space for the rice to swell slightly.

Place the cap back on the tomato, place the tomatoes in an oven dish, spread the remaining tomato flesh amongst the tomatoes, drizzle olive oil and bake at 200 degrees.

Once the tomatoes have a dark roasted look and are soft they are ready to be enjoyed.