Lovely as a side or a main for vegetarian guests. You can assemble this dish up to 2 days ahead, store in the fridge and simply roast before serving.
Whole roasted tomatoes stuffed with pecan nuts and goat’s cheese
- 8 large tomatoes
- 15ml (1 tbsp) olive oil
- 7 leeks, rinsed and sliced
- 15ml (1 tbsp) fresh rosemary leaves, chopped
- 1 garlic clove, peeled and minced
- 150g pecan nuts, finely chopped
- handful dill leaves, roughly chopped
- 100g goat’s cheese, crumbled
- salt and freshly ground black pepper, to taste
Preheat the oven to 180˚C. Slice the tops off the large tomatoes and set the tops aside until needed. Scoop the seeds and flesh out of the inside of the tomatoes and reserve.
Heat a frying pan over low heat, add the olive oil, leeks, fresh rosemary and garlic clove, and fry, 10 minutes. Add the reserved tomato flesh and seeds and cook down, about 2 minutes. Increase the heat to medium and add the pecan nuts, stirring to toast, about 5 minutes. Remove from heat and stir in the remaining ingredients. Season the stuffing to taste.
Allow to cool, about 10 minutes, before stuffing the tomatoes with the mixture and placing the tomatoes in a roasting tray. Place the tops on the tomatoes and roast in the preheated oven, 30 minutes.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart