Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 6 people
Estimated cost per serve is 4.54 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 8 large ripe beef tomatoes
- 6tablespoons olive oil
- 2 large onions, finely chopped
- 550grams okra, chopped
- 6 cloves garlic, grated or finely chopped
- 4tablespoons tomato purée
- 2 lemons, juice only
- 50grams pine nuts
- 250grams long-grain rice
- 1teaspoons freshly ground black pepper
- 1 1/4 cup vegetable stock, hot
- 1 large handful fresh flat-leaf parsley, finely chopped
- 1tablespoons fresh thyme
- 1teaspoons caraway seeds
Method
Step 1 of 4
Carefully cut around the top of each tomato to make a hole 5cm across. Using a teaspoon, remove the insides, ensuring you leave a wall at least 1cm thick. Discard the insides and put the tomato shells to one side.
Step 2 of 4
Heat 3 tablespoons of the oil in a large frying pan, add the onions, and cook over a medium heat for 5 minutes or until starting to soften. Add the okra and cook for 3 minutes, stirring frequently. Add the garlic, tomato purée, lemon juice, pine nuts, and rice. Season with the black pepper, then stir to combine and add the stock.
Step 3 of 4
Cook for 10-15 minutes, or until the liquid starts to dry up. Stir through the parsley and thyme and remove from the heat. Preheat the oven to 150°C.
Step 4 of 4
Stuff the tomatoes carefully and evenly with the rice mixture. Sit them in a deep-sided baking dish, packing them in fairly tightly. Pour over the rest of the olive oil, sprinkle with the caraway seeds (if using), and cover with foil. Put in the oven to bake for 1 hour. Serve with fresh crusty bread and a green salad.
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