Do you have vegans or vegetarians on your guest list over the holidays? Don’t fret. These delicious whole stuffed tomatoes are all you need to whip up an unforgettable spread. Be sure to make extra, though, as meat eaters will want to tuck in.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Whole tomatoes stuffed with lentils, pecans and hazelnuts
- 8 large tomatoes
- olive oil, to fry
- 200g baby leeks, sliced
- 1 tbsp chopped fresh rosemary
- 2 garlic cloves, peeled and minced
- 100g pecan nuts, roughly chopped
- 50g hazelnuts, roughly chopped
- 1 x 400g tin lentils, drained
- handful dill
- salt and freshly ground black pepper, to taste
- baby basil leaves, to garnish (optional)
- edible flowers, to garnish (optional)
Preheat the oven to 180˚C. Cut the tops off the tomatoes and set the tops aside for later use. Scoop the seeds and flesh out of the tomatoes and reserve. Set the hollow tomatoes aside.
Heat a frying pan over low heat and add a glug of olive oil, the sliced leeks, chopped rosemary and minced garlic. Fry until the leeks are cooked and soft, about 10 minutes. Add the reserved tomato seeds and flesh and cook down, stirring occasionaly, about 2 minutes. Increase the heat to medium and add the chopped pecan nuts, stirring to toast, about 5 minutes. Remove from heat and add the remaining ingredients.
Allow to cool slightly, about 10 minutes, before stuffing the hollow tomatoes with the mixture. Transfer to a baking sheet. Place the tops back on the tomatoes and roast in the preheated oven until soft and cooked through, about 30 minutes.
Serve warm, garnished with the baby basil leaves and edible flowers, if desired.