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Greek Style Stuffed Tomatoes

2 stuffed tomatoes

I have been very lucky to have travelled extensively over the last 15 years and therefore tried lots of delicious food from all over the world.

Greek food is a favourite of mine and when I'm ever eating out in Santorini or Mykonos I always order a Greek salad to go along side my chunky stuffed tomatoes. They are baked and always filled with a soft herby rice which is delightful.

Enjoy them as a side dish or as a main meal.


  1. Preheat your oven to 200C
  2. Bring a pan of water to boil and cook your brown rice for as long as the instructions say. I use Uncle Bens rice and it takes 10 minutes.
  3. With a knife slice the top of the tomato off and set aside.
  4. If the tomato keeps rolling over, slice a thin layer off the bottom and this will allow it to remain upright.
  5. As carefully as possible remove the inner flesh of the tomato.
  6. In a bowl mix together the passata/frito with the garlic, vinegar, oregano, pepper, salt and turmeric.
  7. When the rice is cooked and drained and it to the tomato sauce.
  8. Spoon the mixture into the hollowed tomatoes and place the lids on top.
  9. Put the tomatoes into an oven proof dish.
  10. Drizzle them with olive oil.
  11. Bake in the oven for 30 minutes.

They are delicious with tzatziki and tortilla chips on the side.

You will need:

2 large tomatoes

½ cup of passata/ tomato frito

¼ cup of whole grain brown rice

1 minced clove of garlic

1 tablespoon of apple cider vinegar

1 tablespoon of oregano

1 tablespoon of olive oil

½ teaspoon of turmeric

¼ teaspoon of black pepper

A pinch of salt

Greek Style Stuffed Tomatoes