The humble and healthy tomato comes into its own in the summer,
and with so many varieties to choose from, Erica Ryan has been having a tomato-tastic time.
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Serves: 4 people
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1 clove Garlic
1 pinch Ground Cumin
2 tbsp Olive Oil
1 - Onion
1 tsp Paprika
1 pinch Pepper
1 - Red Chilli
deseeded and finely chopped
1 pinch Salt
2 tbsp Tomato Puree
6 - Tomatoes
400 g Turkey Breast Mince
1 bunch Fresh Parsley Leaves
1. Preheat the oven to 180°C/gas mark 4. Cut the tops off the tomatoes. Using a teaspoon, scoop out the inside of the
tomatoes. Place the hollow tomatoes in a small oven dish or on a roasting tray. Chop the pulp and set aside.
2. Heat the olive oil in a medium saucepan over a medium heat. Add the onion, garlic and chilli and fry for a couple minutes, until transparent. Add the turkey mince and fry for 3 to 5 minutes, until all the pink is gone and any liquid has evaporated. Add the tomato purée, spices and reserved tomato pulp along with some salt and pepper and cook for another 3 to 4 minutes. Spoon the mixture into the tomatoes, then top with the lids.
3. Bake in the oven for 15 to 20 minutes, until everything is heated through. Garnish with a little chopped fresh parsley and serve with a salad for lunch or with a baked potato for a more substantial supper.
Using a sharp knife, carefully cut a thin sliver off the base of the tomatoes to help them sit flat in the dish. Be careful not to
cut through the base, though.