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Whole roasted tomatoes stuffed with pecan nuts and goat’s cheese

Name: Whole roasted tomatoes stuffed with pecan nuts and goat’s cheese
Yield: 4 as a main or 8 as a side
Ingredients: 8 large tomatoes; 15ml (1 tbsp) olive oil; 7 leeks, rinsed and sliced; 15ml (1 tbsp) fresh rosemary leaves, chopped; 1 garlic clove, peeled and minced; 150g pecan nuts, finely chopped; handful dill leaves, roughly chopped; 100g goat’s cheese, crumbled; salt and freshly ground black pepper, to taste

November 24, 2016 (Last Updated: November 30, 2016)

Lovely as a side or a main for vegetarian guests. You can assemble this dish up to 2 days ahead, store in the fridge and simply roast before serving.

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Whole roasted tomatoes stuffed with pecan nuts and goat’s cheese

Serves: 4 as a main or 8 as a side

Cooking Time: 1 hr

Ingredients

8 large tomatoes
15ml (1 tbsp) olive oil
7 leeks, rinsed and sliced
15ml (1 tbsp) fresh rosemary leaves, chopped
1 garlic clove, peeled and minced
150g pecan nuts, finely chopped
handful dill leaves, roughly chopped
100g goat’s cheese, crumbled
salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 180˚C. Slice the tops off the large tomatoes and set the tops aside until needed. Scoop the seeds and flesh out of the inside of the tomatoes and reserve.

Heat a frying pan over low heat, add the olive oil, leeks, fresh rosemary and garlic clove, and fry, 10 minutes. Add the reserved tomato flesh and seeds and cook down, about 2 minutes. Increase the heat to medium and add the pecan nuts, stirring to toast, about 5 minutes. Remove from heat and stir in the remaining ingredients. Season the stuffing to taste.

Allow to cool, about 10 minutes, before stuffing the tomatoes with the mixture and placing the tomatoes in a roasting tray. Place the tops on the tomatoes and roast in the preheated oven, 30 minutes.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart