Stuffed Tomato Parcels is a modern British recipe for a classic vegetarian barbecue dish of beef tomatoes stuffed with a mix of mozzarella cheese, spinach and sunflower seeds that are cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Stuffed Tomato Parcels.
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Here is a modern twist on the traditional stuffed tomato, with toasted sunflower seeds adding crunch and flavour to a traditional stuffing. This version of stuffed tomatoes is adapted to be cooked on a barbecue.
Ingredients:
1 tbsp olive oil
2 tbsp sunflower seeds
1 onion, finely chopped
1 garlic clove, finely chopped
500g fresh spinach, stalks removed and leaves shredded
pinch of freshly-grated nutmeg
salt and freshly-ground black pepper, to taste
4 beef tomatoes
150g mozzarella cheese, diced
Method:
Heat the olive oil in a heavy-based saucepan. Add the sunflower seeds and cook, stirring constantly, for 2 minutes, or until golden. Stir in the onion and fry gently, stirring occasionally, for 5 minutes, or until the onion is soft, but not browned.
Add the garlic and spinach, cover the pan and cook for about 2 minutes, or until the spinach has wilted. Remove the pan from the heat and season to taste with nutmeg, salt and black pepper. Set aside to cool.
With a sharp knife, cut a thin slice from the top of each tomato (reserve this). Scoop out the tomato flesh with a spoon (but take care not to pierce the skin of the tomato). Chop the flesh that you removed, then stir this into the spinach mixture along with the mozzarella cheese.
Use the resultant cheese and spinach mixture to fill the tomato shells, then replace the reserved tops.
Cut four pieces of kitchen foil. Place one tomato in the centre of each one then fold up the sides and fold to enclose the tomato securely within.
Place on your barbecue and cook over hot coals, turning occasionally, for 10 minutes.
Serve immediately, still within their foil parcels.
