Stuffed Tomatoes



  • 12 medium sized truss tomatoes

  • 4 tbsp extra virgin olive oil

  • 1 brown onion, diced

  • A good pinch of salt (and more for later)

  • 4 sprigs thyme

  • 2 tsp cumin seeds

  • 1 tsp smokey paprika 

  • 3 garlic cloves, thin sliced

  • 3 tbsp parsley, chopped

  • 2 tbsp mint, chopped

  • 1 tin lentils, drained

  • 2 tbsp currants 

  • Pepper


  1. Preheat oven to 180° fan forced.

  2. Slice tops off tomatoes and put to the side, you'll use these later.

  3. Grab a tablespoon and gently run the spoon around the edge of the tomato flesh scooping out flesh and seeds. Discard into a bowl, continue this until you have 12 hollowed out tomatoes.

  4. Place tomatoes in a baking tray that fits them fairly snug. Coat tomatoes and their 'lids' with 2 tablespoons extra virgin olive oil. Arrange cut side up on tray.

  5. Preheat a pan on a medium heat and add remaining olive oil. Add onion to pan with a good pinch of salt. Gently cook for 5 minutes until onion is fragrant.

  6. Add thyme, cumin seeds, paprika and garlic cloves. Cook for 1 minute. 

  7. Stir through parsley and mint.

  8. Grab your bowl of tomato flesh. Roughly scoop out the core and discard. Add tomato to pan along with lentils and currants. Mix well and cook for 3 minutes.

  9. Use a tablespoon to spoon stuff tomatoes with mixture and fill to the top. Don’t overfill or pack too heavily, as the cook the tomato skins will relax and can split. Season with a bit of salt and pepper. 

  10. Place 'lids' on tomatoes and place in oven. Bake for 20 minutes. 

  11. Serve immediately, or if you’d prefer to make ahead, remove from oven after 10-15 minutes and reheat on the day you’d like to serve. 


Makes: 12 tomatoes, serves 12 as a side

Recipe by Lunch Lady Lou, keep up with her on Instagram here, check out her website here or and look at her books and courses here! Styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.