Tomatoes stuffed with okra and rice

Serves 6-8

Ingredients:

8 large ripe (but not too ripe) beefsteak tomatoes

6 tbsp olive oil

2 large onions, finely chopped

1 1⁄4lb (550g) okra, chopped

6 garlic cloves, finely chopped

4 tbsp tomato paste or purée

juice of 2 lemons

1 3⁄4 oz (50g) pine nuts

9oz (250g) long-grain rice

1 tsp freshly ground black pepper

1 1⁄4 cups hot vegetable stock

large handful of flat-leaf parsley, finely chopped

1 tbsp fresh thyme

1 tsp caraway seeds (optional)

Method:

1 Carefully cut around the top of each tomato to make a hole 2in (5cm) in diameter. Using a teaspoon, remove the insides, ensuring you leave a wall at least 1/2in (1cm) thick. Discard the flesh and set the tomato shells aside.

2 Heat 3 tablespoons of the oil in a large frying pan, add the onions, and cook over medium heat for 5 minutes, or until starting to soften. Add the okra and cook for 3 minutes, stirring frequently. Stir in the garlic, tomato paste, lemon juice, and pine nuts. Add the rice, season with the pepper, then stir to combine and add the stock.

3 Cook for 10 minutes, or until the liquid is absorbed. Stir in the parsley and thyme, and remove from the heat. Preheat the oven to 300°F (150°C).

4 Stuff the tomatoes evenly with the rice mixture. Place them in a deep baking dish, packing them in fairly tightly. Drizzle with the rest of the olive oil, sprinkle with the caraway seeds, if using, and cover with foil. Bake for 1 hour. Serve with crusty bread and a green salad.

Tomatoes stuffed with okra and rice