Baked Ginger Stuffed Tomatoes

Baked Ginger Stuffed Tomatoes

Served with a side salad, these ginger-spiked tomatoes make a tasty lunch. They are also suitable as a vegetable dish alongside grilled meat or fish, or you could serve them cold to dress up a simple salad.

Serves 2

Core recipe

Points plan 0 pts per serving

4 large ripe beef tomatoes

1 medium onion, finely diced

1 red pepper, seeded and diced

2 garlic cloves, crushed

1 tablespoon finely chopped fresh ginger

1 225g (8oz) can chopped tomatoes

1 tablespoon chopped fresh chervil

salt and freshly ground black pepper

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Slice off the tops of the tomatoes and reserve. Using a dessertspoon, remove the inner core and seeds from the tomatoes and discard. Place the tomato shells in an ovenproof dish.

Preheat a non-stick frying pan and dry-fry the onion for 2–3 minutes until soft. 

Add the diced pepper, garlic and ginger and cook for a further 2–3 minutes. Stir in the tomatoes and chervil and simmer until the sauce thickens, seasoning well with salt and black pepper.

Spoon the cooked mixture into the tomato shells and place a tomato top over each one.

Bake in the oven for 20 minutes. Serve hot or cold