A classic recipe from Provence with a twist! This time I kept these vegetarian and substituted the traditional ground meat for rice, lots of fresh herbs, onion, garlic and feta. They are delicious served on their own, as a side dish or as part of a summery buffet.

Prep time: 20 minutes

Cook time: 35 minutes

Serves 4

Ingredients:

8 tomatoes
1 tbsp herbes de Provence
3 garlic cloves, peeled and chopped
1 small onion, peeled and diced
130 g rice
1 cube vegetable stock
10 fresh basil leaves, chopped
⅓ bunch of parsley, chopped
80 g local feta, crumbled
1 tbsp extra virgin olive oil
1 bunch thyme or rosemary
Salt and pepper to taste

Recipe:

1- Cut the tomato tops, and carve the inside flesh out with a teaspoon. Keep the flesh with the juice in a separate bowl, and keep the tomato tops too. Sprinkle the insides of the tomatoes with a little salt, and place the tomatoes upside down on a plate for the juice to come out. Set aside while making the stuffing.

2- Bring a large saucepan of salted water to the boil. Add the cube of stock along with the rice. Reduce the heat to medium and simmer for 10-12 minutes, or until the rice is cooked. Drain in a colander and set aside.

3- Coarsely chop the tomato flesh. Heat 1 tablespoon of extra virgin olive oil in a frying pan over medium heat. Add the chopped onion, chopped tomato flesh, and chopped garlic. Cook for 8-10 minutes, stirring occasionally, until the mixture liquid has reduced at least by half. Turn off the heat.

4- Preheat the oven to 180C/160 fan/4 gas mark. In a large mixing bowl, add the cooked rice, crumbled feta, herbes de Provence and chopped basil leaves and chopped parsley. Mix well, and season to taste.

5- Place the thyme or rosemary in a baking dish. Drizzle with olive oil and mix to coat so that they don’t burn in the oven. The olive oil will also help release their flavour.

6- Spoon the rice stuffing into the hollowed tomatoes, making sure they are well packed. Place the tops back on, and place the tomatoes into a baking dish over the bed of thyme (or rosemary) so that they don't roll over.

7- Bake the stuffed tomatoes for 30-40 minutes, until tender but still hold their shape. Serve hot or cold.

PROVENCAL STUFFED TOMATOES