Herbed Rice-Stuffed Tomatoes

Ingredients

• 6 large firm tomatoes
• 220 g cooked long-grain rice
• 60 g green olives, chopped
• 40 g toasted almonds, chopped
• 2 scallions, sliced
• 3 tbsp chopped parsley
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt

Step-by-Step Instructions

1. 1

   Heat the oven to 190°C. Slice the tops from the tomatoes and scoop the centers into a bowl.

2. 2

   Chop the tomato centers and mix with rice, olives, almonds, scallions, parsley, oregano, oil, and salt.

3. 3

   Spoon the filling into the shells without packing it tightly and replace the tops.

4. 4

   Set in a snug baking dish and bake for 30 to 35 minutes until tender but still upright.

5. 5

   Rest for 10 minutes before serving so the filling absorbs the juices.