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Karen's Stuffed Dinky Tomatoes
Fabulous as a starter, as a main with potatoes & vegetables or as a party buffet dish. Here is what you will need for these amazing low fat tasty delights
Serves: 3
Cooking Time: 1 hour
Ingredients
- 6 medium to large tomatoes
- 100g bacon lardons
- Half an onion finely sliced
- 2 tablespoons cooked rice
- 1 mushroom finely chopped
- 1 tablespoon quark
- 1 tablespoon marinade
- 100g grated mature cheddar
- Chopped parsley
Method
Preheat the oven to 180 degrees & line a small roasting tray with foil alternatively, you can use a muffin bun tin. Slice off the top of each tomato then scoop out each one (I find a long handled teaspoon is perfect for this job) then save a tablespoon of the juice & seeds, discard the rest.
Heat a medium, non stick frying pan & add the bacon & cook for a few minutes then add the onion & cook for a further two minutes … add all the other ingredients except the grated cheese & the parsley & mix through, add the tomato juice at this stage & season to taste.
Turn off the heat & place this delicious mixture into each tomato case, then sprinkle with grated cheese & parsley, put on their hats & cook for one hour until lightly charred
Method
Preheat the oven to 180 degrees & line a small roasting tray with foil alternatively, you can use a muffin bun tin. Slice off the top of each tomato then scoop out each one (I find a long handled teaspoon is perfect for this job) then save a tablespoon of the juice & seeds, discard the rest.
Heat a medium, non stick frying pan & add the bacon & cook for a few minutes then add the onion & cook for a further two minutes … add all the other ingredients except the grated cheese & the parsley & mix through, add the tomato juice at this stage & season to taste.
Turn off the heat & place this delicious mixture into each tomato case, then sprinkle with grated cheese & parsley, put on their hats & cook for one hour until lightly charred
Ingredients
- 6 medium to large tomatoes
- 100g bacon lardons
- Half an onion finely sliced
- 2 tablespoons cooked rice
- 1 mushroom finely chopped
- 1 tablespoon quark
- 1 tablespoon marinade
- 100g grated mature cheddar
- Chopped parsley