8 large vine ripened tomatoes

300g (2 ½ cups) cooked brown rice

4 shallots, green section only, finely chopped

75 g (1/3 cup) feta, crumbed

45g (1/4 cup) currants

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh continental parsley

½ teaspoon ground cinnamon

1 bunch of rocket

1 tablespoon balsamic vinegar

Avocado (optional)


PREHEAT oven to 180 O C.  Line a large baking tray with

non-stick baking paper.

CUT the top from each tomato.  RESERVE the tops. 

REMOVE the flesh from the tomatoes and reserve the flesh.

Place the tomatoes cut side down on a plate to drain. 

STRAIN the reserved flesh through a sieve into a bowl

(you will need 125 ml or ½ cup of the juice).


COMBINE the cooked rice, shallots, feta, currants, mint,

parsley, cinnamon and reserved tomato juice in a large bowl. 

SEASON with pepper.

DIVIDE the rice mixture among the tomato shells. 

PLACE on the lined tray.  Spray lightly with olive oil spray.

BAKE for 10 minutes then ADD the reserved tomato tops to the tray and

Bake for a further 5 minutes or until tomatoes are tender but still hold their shape.

Place the tomato tops on the cooked stuffed tomato and serve

with rocket and balsamic vinegar.  Slice Avocado and place to the side of the plate.