8 thick-fleshed tomatoes, such as Roma

2 tablespoons grapeseed oil

1 small onion, chopped

1 tablespoon ginger, chopped

1 tablespoon cumin seeds

1 teaspoon mustard seeds

½ teaspoon ground cardamom

¼ teaspoon ground cloves

1 dash salt and pepper

¼ cup raisins

¼ cup slivered almonds

1 cup leftover rice

2 tablespoons chopped chives

olive oil for drizzling

8 tablespoons chevre


1. Preheat oven to 350°F.

2. Cut the tops of the tomatoes off and then take a thin slice off of the bottom so that they sit flat in a baking pan. Using a spoon, scoop out the seeds and pulp and reserve. Place the tomatoes into an oven-proof dish large enough to accommodate them.

3. Heat oil in a large saucepan and add the onion and ginger. Stir and cook for about 3 minutes, until the onion is just starting to turn golden. Add the spices and continue to cook for about 1 minute. Stir in salt and pepper, raisins, almonds, reserved tomato pulp and the leftover rice and cook for 3 minutes more. Stir in the chives and then spoon the rice into prepared tomatoes. Drizzle with some olive oil and chevre and then bake until the tomatoes slump and the tops are golden, about 25-30 minutes.

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