Spiced stuffed tomatoes recipe

Method

1. Heat 1 tbsp oil in a pan and add the sliced onion and ¼ tsp black pepper. Cook for 10 mins, then stir in the rice and spices. Cook for 1 min. Add the stock, cover and simmer for 20 mins until the rice is tender; stand for 5 mins.
2. Meanwhile, cut a 2cm slice off the top of each tomato and set aside. Scoop the pulp into a sieve set over a bowl. Drain and discard any excess liquid; chop the remaining pulp.
3. Heat 1 tbsp oil in a frying pan over a medium heat and fry the chopped onion for 3-4 mins. Add the courgette and tomato pulp and fry for 5-7 mins until the vegetables have softened and are beginning to char. Stir through the harissa or tomato purée, add the garlic and fry for 1 min. Transfer to a bowl and add the breadcrumbs, raisins, parsley, lemon zest and juice. Season and mix well to form a stuffing that holds its shape, adding water if needed.
4. Put the tomatoes on a bakingtray and fill with stuffing. Replace the tops and bake for 18-20 mins.

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