Healthy living: Sicilian Stuffed Tomatoes

Firm round beef tomatoes are perfect for this dish. Making a tasty snack or a meal accompaniment, the taste of the Mediterranean is as wonderful as ever. Feel free to swap the chicken for tuna fish! 

Serves 4-8 

Ingredients:
8 beef tomatoes 
2 tbsp olive oil 
1 medium onion, very finely chopped 
1 clove garlic, crushed 
15g pinenuts 
50g wholemeal breadcrumbs 
175g cooked chicken, finely chopped 
1 tbsp fresh oregano or marjoram 
2 tsp capers, chopped 
4 black olives, chopped 
Freshly ground black pepper 
Dash of Tabasco 
25g low-fat mozzarella cheese 

Method:

1. Pre-heat the oven to 180 ̊C 
2. Slice the top off each tomato and scoop out the pulp and seeds, chop and reserve these for later. Heat the oil in a pan and add the onion, garlic and pinenuts for about 7 minutes. 
3. Stir in the breadcrumbs and chicken. Cook for a further couple of minutes. Remove from the heat and stir in the oregano or marjoram, capers, olives and black pepper. 
4. Now add the tomato pulp and the dash of Tabasco. Give it all a good stir. Spoon the mixture back into the tomato skins and add a thin slice of mozzarella on top of each tomato. 
5. Place on a baking tray and cook for 30 minutes until tender and cheese has turned golden

*Serve hot or cold