Food & Drink Magazine

Greek Stuffed Tomatoes

By Liannemarieb @LianneMarieB

Greek stuffed tomatoes
200g Lamb mince, 1 tbsp cinnamon, 1 tbsp oregano, 1 tbsp thyme, 2 cloves garlic, 50g breadcrumbs, 10 beef tomatoes.

Serves: 10 Preparation: 1 hour
These tomatoes are filled with the rich, warm flavor of moussaka and make a wonderful low-maintenance appetizer.

1) Either mix by hand, or add to a food processor the lamb, herbs, spices, mince and crushed garlic. Season with salt and black pepper and combine.

2) Slice the tops from the tomatoes and carefully cut the solid core with a knife. Insert a fork into the core and twist to remove, scoop out the seeds and discard.

3) Pack the mince tightly into the tomatoes, pressing down firmly, then replace the lids.

4) Bake in the oven at gas mark 5 for 45 minutes and serve hot.

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