These tomatoes make a great light meal served on their own, with a little bread or even with some olives and a piece of good feta." -Adam Liaw. Needing some vegetarian or vegan inspiration? These delicious rice-stuffed tomatoes are a wonderful tummy-filler for both kids and adults. Wanting to add some meat? Check out the notes at the end of the recipe for Adam's suggestion. Recipe from: 7 Days of Dinner by Adam Liaw, published by Hardie Grant Books. Source: kidspot

Ingredients

Tomatoes2000 g
Olive oil1⁄3 cup
Onions1 piece, finely diced
Garlic4 cloves, cloves, roughly chopped
Green summer squash (zucchini)1 piece, grated
Rice8 tbs
Parsley2 tbs, roughly chopped
Vegetable stock powder 1 tsp
Fresh mint2 tbs, roughly chopped
Spices, oregano2 tbs, roughly chopped

Common allergens (USDA)

Recommended after 12 months old

Steps

1. Preheat oven to 180°C fan-forced. Cut the tops off the tomatoes and hollow them out by scooping out the insides with a small spoon. Roughly chop the removed pulp and set aside.
2. Heat a medium frying pan over a medium heat and add the oil. Fry the onion for about 5 minutes until starting to brown, then add the garlic and fry for about 1 minute. Add the zucchini, rice, about 1 cup (250ml) water, half the chopped tomato pulp, and the vegetable stock, if using. Bring to a simmer and cook for about 5 minutes until the rice has absorbed the liquid, then stir through the chopped herbs and season very well with salt and pepper.
3. Spread the remaining tomato pulp onto the base of a baking dish or ovenproof frying pan that will fit the tomatoes snugly, then place the tomatoes on top. Divide the onion mixture between the tomatoes, stuffing it inside, and cover with the tops. Drizzle with the extra olive oil and cover with aluminium foil. Bake for 25 minutes, then remove the foil and bake for a further 20 minutes. Allow to stand for at least 10 minutes before serving.