Stuffed Tomatoes with Savoury Curried Mince
Perfect as a starter, side dish or serve with rice and make a complete meal. These delicious stuffed tomatoes will have everyone asking for seconds – guaranteed.
1 tbs oil
1 tbs curry Powder (Madras Chicken Curry Blend)
1 onions, chopped
1 garlic cloves, crushed
500g beef mince
1 carrots, diced
1/4 cup frozen peas (optional)
1/2 celery stalk, trimmed, diced
1 x 425g cans diced tomatoes
1/4 cup water, stock or red wine
2 tbs tomato paste
1/2 cup parmesan cheese
salt & pepper to taste
In a pan heat oil and fry onion, add curry powder and when aromatic add mince and cook, stirring occasionally and breaking up the mince with a spoon as it cooks, for 5-10 mins or until mince is well browned.
Add carrot, peas and celery, then cook, stirring, for 5 mins. Stir in the tomatoes, water and tomato paste, then season to taste. Bring to the boil. Reduce heat and simmer for 10 mins or until vegetables are cooked through.
Fill your pre-prepared tomatoes, cover with parmesan cheese and bake for another 5-10mins . If you double the recipe you could freeze any left-over to have with some rice, pasta or burritos another night.
Preheat oven to 190-200°C. Slice tops off tomatoes. Reserve tops. Scoop out tomato flesh and seeds, being careful not to break tomato shells. Place tomatoes, cut side down, in a roasting pan. Drizzle with 1 tablespoon oil. Roast for 5 minutes or until tomatoes just start to soften.