Stuffed Tomatoes

Ingredients

• 4 large tomatoes
• 1/2 cup corn
• 1 cup cooked brown rice
• 1 clove garlic
• 2 tablespoons freshly grated parmesan cheese
• 1/2 cup ricotta
• 20 basil leaves chopped
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1/2 capsicum diced
• Salt & pepper

Method

1. 1Preheat oven 200C (400F).
2. 2Slice your tomatoes approx 1 cm from the top with a bread knife. Scoop out the inside with a spoon, making sure you don’t cut into the shell of the tomato. Lay upside on a plate lined with paper towel so the excess liquid drains out.
3. 3In a large bowl mix all of the above ingredients. Spoon into the tomatoes, pressing gently.
4. 4Line a baking tray with baking paper, spray a little cooking oil and place the tomatoes and tops in oven.
5. 5Cook for 20 minutes, take out the tops and set aside. Turn down heat to 180C and continue cooking the tomatoes for another 20-25 minutes.
6. 6Take out and serve as entree or as a lunch with option of your favourite tomato sauce or side salad.