COOK OR CREATE
Brown rice, feta and mint stuffed tomatoes
8 large Flavorite Truss tomatoes
300g (2 1/2 cups) cooked brown rice
4 shallot whites, finely chopped
75g crumbled feta
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh continental parsley
1/2 teaspoon ground cinnamon
Olive oil spray
Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.
Cut the top from each tomato. Reserve the tops. Remove the flesh from the tomatoes, leaving a 1cm-thick border around the edges. Reserve the flesh.
Place the tomatoes, cut-side down, on a plate lined with paper towel. Strain the reserved flesh through a fine sieve into a bowl (you'll need 125ml or 1/2 cup juice).
Combine the rice, shallot, feta, mint, parsley, cinnamon and reserved tomato juice in a large bowl. Season with pepper.
Divide the rice mixture among the tomato shells. Place on the lined tray. Spray lightly with olive oil spray. Bake in oven for 10 minutes.
Add the reserved tomato tops to the tray. Bake for 5 minutes or until tomatoes are tender but still hold their shape.
Replace the tops. Serve.