Provencal Stuffed Tomatoes
These stuffed tomatoes are packed with sausage meat and our Tomato and Basil rice for an easy French-inspired midweek meal that is full of flavour! For a delicious vegetarian version, replace sausage meat and fennel seeds with chopped peppers, dried oregano and crumble in some feta when you add the rice!
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
For the stuffed tomatoes:
- 1 pouch Tilda Tomato & Basil rice
- 125g sausage meat, crumbled
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp fennel seeds
- 1 tsp dried mixed herbs
- 6 medium tomatoes, with tops cut off and hollowed out with a spoon
- 1 tsp olive oil
For the green salad:
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1 little gem lettuce, broken into leaves
- 70g rocket leaves
How to make Provencal Stuffed Tomatoes
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Preheat the oven to 240C, 220C fan, gas 9.
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Fry the sausage meat in a non stick frying pan with the onions, garlic, fennel and herbs over a low heat for 5 - 10 minutes, until the onions look transparent and the meat is cooked.
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Meanwhile heat the Tilda Tomato & Basil rice according to packet instructions.
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Add the hot rice to the sausage meat and mix to combine. Season with plenty of freshly cracked black pepper.
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Fill the hollowed out tomatoes with the rice and sausage mixture and place on a baking tray. Drizzle over the olive oil and place in the middle of the preheated oven, bake for 12 minutes or until the tomatoes are cooked.
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Meanwhile make the salad dressing by adding the olive oil, lemon juice and mustard to a clean jar and shake until really well mixed. Place the salad leaves on a plate and drizzle with the dressing.
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Serve the stuffed tomatoes immediately, with the dressed salad.