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Greek-Style Stuffed Tomatoes

to serve 10 people

10 vine ripe tomatoes (Gino’s normal ones are just as good for this recipe)

1 tbs olive oil and olive oil spray

1 medium onion finely chopped

2 garlic cloves, finely chopped

1 1/2 cups cooked long grain rice

3/4 cup Italian parsley chopped

1/3 cup mint leaves chopped

75gms feta cheese

salt and pepper

1. Preheat oven to 180.c . Slice 1cm from the top of the tomato and keep the top for a lid. Using a teaspoon scoop out pulp, discard seeds and chop pulp. Pat dry tomato cavities using paper towel.

2. Heat oil in frypan over med heat. Add onion and garlic and cook, stirring occasio9nally for 3 mins. add rice, tomato pulp parsley mint and feta. Season with S&P and stir to combine and remove from heat.

3. Evenly spoon mixture into tomatoes and arrange tomatoes in a large roasting pan lined with baking paper. Place tops on tomatoes, spray with oil and bake  fr 45mins until tender, serve warm.

THESE SMELL SO GOOD!