Stuffed Tomatoes
Over a year ago
1,870 views
Ingredients
- 4 large beef tomatoes
- 2 tbsp pine nuts
- Large handul spinach
- 12 black olives, sliced
- 100g roasted red peppers, chopped
- small bunch basil
- ½ red onion very finely diced
- 1 clove garlic
- 80g goat's cheese, crumbled
- ½ tbsp olive oil
- ½ tbsp balsamic vinegar
Accompaniment
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Description
195 Calories, 15.5g Fat, 7g protein, 0.5g salt.
Method
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1
1. Cut the tops off the tomatoes and set aside. Scoop out the centres and discard. In a dry pan, toast the pine nuts. Wilt the spinach in a lidded saucepan, then squeeze out all the excess water. Mix together the olives, peppers, basil leaves, onion, garlic and nuts.
2. Spoon the mixture into the tomatoes and top each with some goat's cheese. Drizzle a quarter of the oil and vinegar into each tomoato, put the tops back on and wrap each one in foil. Cook on a med barbecue in 20 minutes until the filling is hot and the skins are cooked.
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