Slice the top of the tomato and scoop out the seeds and flesh to get an empty cup. 2. Keep the lid aside. Brush the tomatoes inside out with the oil. 3. Fill the tomatoes with the potato mixture and ...

Transfer tomato pulp and seeds to a food processor and process until well chopped but still a little chunky. (Or chop the pulp by hand.) Transfer 1½ cups chopped tomato pulp and juice to a bowl.

Preheat the oven to 180C/350F/Gas 4. For the stuffed tomatoes, trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will ...

Growing up we often had stuffed tomatoes as part of our vegetable quota with a roast leg of lamb. They were put in the oven half an hour before the lamb was cooked. These stuffed tomatoes would ...

Are you looking for an original dinner recipe that will impress the whole family? Forget traditional stuffed cabbage rolls! I ...

Blend the tomatoes with a little water until smooth (you can use a hand-held blender). Lightly season the aubergines. Heat the oil in a large non-stick saucepan. Add the fennel seeds and cook for ...

Firm round beef tomatoes are perfect for this dish. The taste of the Mediterranean is as wonderful as ever. Feel free to swap the chicken for some fresh tuna steak or tinned tuna. Preheat the oven ...