Stuffed roast tomatoes
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- Khanya Mzongwana
- 4
- Easy
- Meat-free wheat and gluten free
- 20 minutes
- 25 minutes
- Villiera Brut WCC
“These juicy tomatoes are a tasty, easy meal and great served on a well-dressed green salad or with Woolies’ Spanish-style rice.” – Khanya Mzongwana
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
Cooking Instructions
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
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