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Greek-Style Stuffed Tomatoes

SERVES: 10 • TOTAL TIME: 1 HOUR 30 MINUTES

Ingredients:

  • 10 medium vine-ripened tomatoes

  • 1 tbs olive oil + olive oil spray

  • 1 medium onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1½ cups cooked long grain rice

  • ¾ cup flat-leaf parsley, chopped

  • ⅓ cup mint leaves, roughly chopped

  • 75g feta cheese, crumbled

  • Salt and ground black pepper

  • Olive oil cooking spray

Directions:

  1. Preheat oven to 180°C/160°C fan-forced. Slice 1cm from the stem end of each tomato and reserve tops. Using a teaspoon, scoop out pulp. Discard seeds and roughly chop pulp. Pat dry tomato cavities using paper towel.

  2. Heat 1 tbs oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 3 minutes or until onion is tender. Add cooked rice, tomato pulp, parsley, mint and feta. Season with salt and pepper to taste. Stir to combine. Remove from heat.

  3. Evenly spoon rice mixture into tomatoes. Arrange tomatoes in a large baking pan lined with baking paper. Place reserved tops on tomatoes. Spray with oil and bake for 45-50 minutes until tender. Serve warm or at room temperature.

This recipe is courtesy of Fresh Fellas.


Download Recipe Here:

Greek-Style Stuffed Tomatoes
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Download PDF • 3.72MB

This recipe is featured in The BARN Magazine 2023:


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