QUINOA-STUFFED TOMATOES WITH BASIL

MAKES 10 / PREPARATION 30 MINUTES / COOKING 45 MINUTES

FOR THE TOMATOES

10 medium tomatoes 2 tablespoons olive oil 1 green capsicum, deseeded, finely chopped 1 red onion, finely chopped ½ teaspoon chilli flakes 2 cloves garlic, finely chopped 80g baby spinach leaves ⅔ cup quinoa, cooked in 1½ cups vegetable

stock until tender ⅓ cup finely chopped parsley ⅓ cup finely chopped fresh mint 400g can tomato passata 2 teaspoons sugar ½ cup finely grated parmesan

Slice the tops off the tomatoes and discard. Carefully use a tablespoon to scoop out the flesh, chop and set aside.

Heat the oil in a large frying pan and cook the capsicum and onion over a gentle heat for 8 minutes. Season well with sea salt and freshly ground black pepper, add the chilli flakes, garlic and chopped tomato flesh and cook for 2 minutes.

Add the spinach and cook for 5 minutes more. Stir through the cooked quinoa and herbs and set aside.

Preheat the oven to 180˚C. Pour the tomato passata into a baking dish and whisk in the sugar.

Nestle the hollowed out tomatoes into the passata. Stir the parmesan through the quinoa stuffing and use it to fill the tomatoes.

FOR THE CRUMB & TO SERVE

4 slices white toast bread, crusts removed ¼ cup grated parmesan 1 clove garlic, crushed 1 tablespoon olive oil 2 tablespoons pine nuts 1 cup basil leaves

Whiz the bread, parmesan, garlic and oil in a small food processor then add the pine nuts and pulse briefly.

Spoon onto the stuffed tomatoes, cover with foil and bake for 15 minutes, then remove the foil and cook for a further 15 minutes. Serve with basil leaves.

WINE A fresh, lively rosé. Try the Rapaura Springs Marlborough Pinot Rosé 2017.

I love the vaguely retro vibe of these stuffed tomatoes. Packed with flavour and with a crunchy crumb topping, they make a great side or a light lunch.