Recipe from Summer 2017/18 issue of True Natural Health
Serves 4 or 8 as starter
8 truss tomatoes
1 small onion, finely chopped
2 cloves garlic, crushed
½ cup fresh basil, chopped
¼ cup pine nuts, toasted
1 Tbsp pumpkin seeds
4 – 6 olives, pitted and chopped
1 cup brown rice, cooked – alternatively use quinoa or couscous
3 Tbsp balsamic vinegar
Himalayan salt and pepper to taste
2 Tbsp olive oil
Preheat oven to 180°C. Cut a cross in the top and bottom of the tomatoes, then place in a large bowl, cover with boiling water and leave to stand for a few minutes. Drain and cover with cold water for a minute. Drain, then peel off the skins, which should come off easily. Cut off the very tops of the tomatoes so that you create a lid. Using a spoon, scoop out the seeds and insides of the tomatoes. Stand with the cut opening facing down on a kitchen towel and leave to drain for 20 minutes.
In the meantime, place the onion in a frying pan and cook in a little oil for 2 – 3 minutes, add garlic and continue to cook until onion is soft. Add the rice, basil, pine nuts, balsamic vinegar, pumpkin seeds, olives, salt and pepper and cook for 5 minutes. Fill each of the tomatoes with the filling and place the lid back on top of each one.
Place stuffed tomatoes on a baking tray, drizzle with olive oil and bake for 15 – 20 minutes or until soft. Serve with salad and sprinkle with pine nuts and fresh basil leaves.