Before I get into the recipe and share the great nutritious benefits behind this dish I need to apologies for my lack of posts. I am currently in my last few subjects of my degree, while moving house, holding a BIG charity event for PK4A and doing the daily grind. I SHOULD be writing assessment now or even getting other work done, BUT I feel it is more important to share with you some of my most recent recipes.
This recipe was adapted from my Yiayia (grandmother), she makes the most delicious stuffed tomatoes (its doesn’t have to be limited to tomatoes). She also stuffs capsicum, zucchinis, eggplant etc.
So I’m going to be honest with you – up until about 3 years ago I HATED tomatoes. Even roasted! I don’t know how, why or when it started. I just refused to eat them, a little naive I was. Now I LOVE them, fresh or roasted.
There is plenty of speculation around cooking methods and the loss of nutrients in certain foods. After doing some research I came across some new evidence about roasted tomatoes.
We know tomatoes have long been known for their excellent source of lycopene, the phytochemical which makes them red but which also has significant antioxidant properties. Research has shown that the level of lycopene can be BOOSTED even more through cooking!
This comes from researches at a US university, professor Rui Hai Liu on the project said: “This research demonstrates that heat processing actually enhanced the nutritional value of tomatoes by increasing the lycopene content that can be absorbed in the body, as well as antioxidant activity”
Add these reasons to the list with tomatoes benefits of warding of cancer, preventing DNA damage, reducing the risk of heart disease, protecting against thrombosis and warding off inflammation – now all you have to do is make these nutritious, delicious babies!
What you need…
- 6 Large tomatoes (alternatively use capsicums)
- 500g beef mince
- 1tbsp olive oil
- 1 large onion
- 2 cloves garlic
- 1 cup fresh parsley
- 1/2 cup brown rice/ plus rice
- 2tbsp tomato paste
- 1 can tomato puree (410g)
- Pinch nutmeg
- Salt & Pepper to taste
What to do…
- slice tops off tomatoes, using a spoon scoop out the tomato flesh and put aside in a bowl. Set aside.
- Brown beef in a large saucepan. Once cooked add oil and onions—sauté until translucent.
- Add garlic and sauté—1 minute
- Add parsley, rice, tomato pulp, tomato puree, tomato paste—season with salt, pepper and nutmeg.
- Simmer until uncooked rice is cooked and liquid is absorbed ( you may need to add more liquid if needed)
- Place tomatoes in a greased baking dish, assemble with stuffing and put “tops” back on.
- Place in preheated oven (200degrees), if they start to brown quickly cover with alfoil.
- Cook for approx 30min.