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10 minutes

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Stuffed roast tomatoes

25 minutes

Stuffed roast tomatoes

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

x 400 g tub feta
1 T curry powder
1 T paprika
1 t garam masala
5 g coriander (a few large sprigs)
4 T canola oil, plus extra for drizzling
6 large tomatoes
500 g Woolworths Spanish-style rice, for serving

Method

1. Preheat the oven to 200°C. Place the feta, spices, herbs and oil into a blender and process to form a chunky purée.

2. Hollow out the tomatoes, place in an ovenproof dish and stuff with the feta mixture. Place the tops of the tomatoes on top.

3. Drizzle over the remaining oil and bake for 25 minutes, or until the tomatoes have softened and started to caramelise. Serve warm with the rice or a salad.

Cook's note: Curried feta is delicious spread on sandwiches with roasted veggies, toasted seeds and leafy salad greens.

Find more tomato recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Spinach lasagne

Kung pao chicken

Durban fish curry

Pickled fish sliders

Open sausage rolls

Gochujang devilled eggs

Grilled squid with crispy onions

Fruit cake sandwiches

Eggs baked in phyllo

Crushed tomatoes on toast

Pork enchilada

The grape smash

Peri-peri chicken thighs

Crispy fried eggs with chilli butter

Stuffed roast tomatoes

Stuffed roast tomatoes

Ingredients

Method