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Stuffed tomatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Ready Steady Cook

Method


  1. Rub the tomato halves with one tablespoon of the oil and season well with salt and freshly ground black pepper.

  2. Place on a baking tray and roast for 8-10 minutes, or until cooked and soft.

  3. Heat the remaining tablespoon of oil in a frying pan and fry the onion and garlic for 2-3 minutes, until softened.

  4. Add the bacon and fry for 2-3 minutes, or until cooked through.

  5. Add the chicken livers and fry for 2-3 minutes on both sides until golden-brown all over and completely cooked through.

  6. To serve, spoon the chicken liver mixture into the tomato halves and place onto a warm plate.

Ingredients

  • 1 beef tomato, halved, seeds removed
  • 2 tbsp olive oil
  • ½ onion, sliced
  • 1 garlic clove, sliced
  • 50g/2oz smoked bacon, chopped
  • 100g/3½oz chicken livers, seasoned
  • fresh parsley leaf, to garnish
  • salt and freshly ground black pepper

Shopping List

Stuffed tomatoes

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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