Stuffed Lamb Tomatoes

1. Heat the oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and set them aside. Using a teaspoon, scoop out most of the pulp without splitting the skins, then chop the pulp finely and hold on to any juices. Dust the insides with a little sugar to soften the acidity and sit the tomatoes on a baking tray.
2. Warm 2 tbsp olive oil in a large frying pan, then cook the onion and garlic gently for around 10 minutes until soft but still pale. Stir in the lamb, cinnamon and tomato purée, raise the heat and fry until the meat has browned. Tip in the chopped pulp and juices along with the rice and stock, and season well. Bring to the boil, then simmer for 15 minutes until the rice is tender and the liquid gone. Let it cool a little before stirring through the herbs.
3. Fill each tomato right to the top, replace the lids, drizzle over the remaining 2 tbsp olive oil and add 3 tbsp water to the tray. Bake for 35 minutes. Serve hot or cold with salad and crusty bread.

Tips from the ZestyPlate Kitchen

• A pinch of sugar inside each shell tames the sharpness of the raw tomato.
• Keep the scooped-out pulp and any juices; they go back into the filling and stop it drying out.
• Stop cooking the rice while it still has a slight bite, since it carries on softening in the oven.
• A splash of water in the base of the tray creates steam and keeps the tomatoes from scorching.