Stuffed Tomatoes - Gaz Oakley
Stuffed tomatoes with mushroom and apricot filling, baked to perfection—caramelized onions, herbs, and nuts. Perfect for a flavorful dinner!
Ingredients
- 4-6 large beef tomatoes
- 3 tbs olive oil
- 1/2 cup/60g mixed nuts, finely chopped
- 1 cup/195g cooked long grain rice
- 4 cups/400g mixed mushrooms mushrooms, finely chopped
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 6 dried apricots , chopped small
- 1 preserved lemon, chopped small
- 1 teaspoon smoked paprika
- 1 tsp ground cumin
- 1 tbs dreid oregano
- Handful fresh basil, chopped small
- Handful fresh mint
- Pinch sea salt
- Pinch cracked black pepper
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