Ottolenghi Stuffed Tomatoes

These tomatoes are lovely for supper with a green salad, or for brunch with a fried egg.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 190C/375F/gas mark 5. Heat 60ml sunflower oil in a large nonstick frying pan for which you have a lid and over a medium-high flame. Fry the onion, chillies (but not their liquid), garlic, cumin, chilli flakes, coriander stalks and half a teaspoon of salt for 10 minutes, stirring often, until the onions are soft and nicely coloured, then transfer to a plate.

Step 2

Heat another tablespoon of oil in the same pan (don’t bother wiping it clean), then add the beef and half a teaspoon of salt, breaking up the meat with a spatula. Fry, stirring as little as possible, for 14 minutes, so the mince catches and caramelises: you want it to go dark and rich. Return the onion mix to the pan, stir in the tomato flesh, lime zest, ancho chilli liquid and the rice, then lower the heat to medium, cover and simmer for 12 minutes.

Step 3

Meanwhile, put the tomatoes on a 25cm x 35cm baking tray lined with greaseproof paper, making sure there’s a bit of space between them, and season the insides with a good grind of pepper and a third of a teaspoon of salt in total.

Step 4

Remove and discard the lime zest from the beef mix, then distribute it equally between the tomatoes, gently pressing in the stuffing as you go. Top the tomatoes with their lids, drizzle a tablespoon of oil over the top, sprinkle over a pinch of salt and bake for 30 minutes, until nicely coloured. Serve warm or at room temperature with soured cream, a sprinkling of coriander and a wedge of lime.