[ RECIPE ] Stuffed Tomatoes with Greek-Style Potatoes

[ RECIPE ] Vegan Stuffed Tomatoes with Greek Roasted Potatoes

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

Serves: 4

Ingredients

Instructions

Pre-heat the oven to 200C. Add a drizzle of olive oil to a large enough roasting tray then add the potatoes.
In a measuring jug, mix together the lemon juice, garlic, olive oil, stock and oregano, then pour over the potatoes. Season with salt and pepper, fully cover with foil and place in the oven for 45 minutes (after the time is up, remove the foil and return to the oven for a further 45 minutes alongside the tomatoes).
With a small sharp knife, slice the tops of the tomatoes and set-aside. Carefully cut around the edge of the inside of each tomato and use a teaspoon to remove the flesh and place in a separate bowl for now (making a cut into the flesh like a cross will help to scoop the flesh out).
Place a casserole dish on a medium heat with the olive oil and fry the onions until softened, then add the garlic and tomato flesh and continue to fry for a further few minutes.
Next add the tomato purée, oregano, rice, cinnamon and stock then simmer for 10 minutes or until the rice is slightly cooked (you may need to add additional stock).
Add the fresh herbs then fill each hollowed tomato with the cooked rice mixture. Transfer each tomato into a roasting tin then place their 'lids' back on. Cover with foil and cook for 45 minutes alongside the roasted potatoes. When ready add an additional drizzle of olive oil over the tomatoes and serve.

Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-stuffed-tomatoes-with-greek-style-potatoes-9011/