Sicilian stuffed tomatoes
Firm round beef tomatoes are perfect for this dish. The taste of the Mediterranean is as wonderful as ever. Feel free to swap the chicken for some fresh tuna steak or tinned tuna.
Serves 4–6
Ingredients
6 beef (beefsteak) tomatoes2 tbsp olive oil1 medium onion, peeled and very finely chopped1 garlic clove, peeled and crushed15g/ 1/2 oz/ scant 2 tbsp pine nuts55g/ 2oz/ 1 cup wholemeal (whole-wheat) breadcrumbs175g/6oz cooked chicken, finely chopped1 tbsp fresh chopped oregano or marjoram2 tsp capers, chopped4 black olives, pitted and choppedFreshly ground black pepperDash of Tabasco sauce25g/ 1oz low-fat mozzarella cheese
Method
Preheat the oven to 180oC/350oF/Gas mark 4.
Slice the top off each tomato and carefully scoop out the pulp and seeds to make a container. Chop the tops and pulp and reserve for later.
In a large frying pan, heat the olive oil over a medium heat. Add the onion, garlic and pine nuts and cook for about 7 minutes.
Stir in the breadcrumbs and chicken. Cook for a further couple of minutes.
Remove from the heat and stir in the oregano or marjoram, capers, olives and some black pepper. Now add the tomato pulp and the dash of Tabasco. Give it all a good stir.
Spoon the mixture back into the tomato skins and add a thin slice of mozzarella on top of each tomato.
Place on a baking tray and cook for 30 minutes, or until tender and the cheese has turned golden. Serve hot or cold.