Stuffed Vine Tomatoes

Up here in the chilly North West we’re not quite ready to celebrate summer, so here is a recipe that reminds us sun and warmth may not be far off, but that hearty ingredients can still be appreciated.

It’s back to my nemesis – the stuffed vegetable – a word that strikes fear and loathing into anyone attempting modern vegetarian cookery (or eating out). On day I’ll let you in on the Ramiro pepper and halloumi secret, but right now we’re going to do another plug for a luscious legume (the link will take you to one of our favourite courses too!)

Baked Tomatoes with Lentils & Goats Cheese

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Ingredients

4 large, ripe vine tomatoes

100g puy lentils, cooked (with a bay leaf and pinch of salt)

2 tbsp olive oil

1 shallot, finely chopped

1 large clove garlic, crushed

2 tsp tomato puree

½ tsp smoked paprika

50ml red wine

5-6 black olives, chopped

2 tbsp parsley and chives, finely chopped

75g soft goats cheese roughly crumbled (or feta if you prefer)

Preheat your oven to Gas5/190C, then get to work on the tomatoes. First take a slice off the top (keeping any bit of vine on for decoration if possible). Then the best implement to get rid of the pips is a grapefruit knife. Once these have been scooped out, turn the tomatoes upside down on kitchen towel to drain further.

Use 2 tsp oil to sauté the shallot until soft, pop in the garlic for a moment (it will burn if you add it at the same time as the shallot) along with the paprika. Cook for a minute or two and then add the tomato puree. Again cook for a minute (uncooked tomato puree tastes pretty awful). Finally add the red wine and heat for a few minutes before throwing in the cooked lentils, olives and herbs (I have resisted using my favourite dill, but do feel free to add it!)

This mixture can be made several hours in advance which will allow the flavours to infuse nicely. When you are ready, season the inside of the tomatoes with salt and pepper (or some dried oregano), add the cheese to the lentils and fill the tomatoes – you may have to squash in some of the filling. Place the tomato tops back on and drizzle with the remaining oil.