SLOW BAKED MOROCCAN KUMATO^® TOMATOES

Ingredients

• 12 Kumato^® Tomatoes
• 4 tbs extra virgin olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs Moroccan spice blend
• 400g canned lentils, drained, rinsed
• 1/3 cup black or green olives, chopped
• 1/4 cup roasted almonds, chopped
• 2 tbs chopped flat lead parsley
• 1/2 cup panko breadcrumbs
• Labneh and flatbread, to serve

Method

1. Preheat oven to 150°C fan forced. Lightly grease a roasting pan.
2. Heat 1 tbs of oil in a frying pan over medium heat. Add onion, garlic and spice. Cook, stirring for 5 minutes or until onion is soft. Remove from heat. Stir in lentils, olives, almonds, parsley and breadcrumbs. Season well.
3. Cut a thin slice from the top of each Kumato®, reserving the tops. Use a teaspoon to hollow out the Kumato® tomatoes. Discard pulp.
4. Fill the Kumato® tomato shells with lentil filling, pressing down firmly with a spoon. Place in a baking dish. Return tops and drizzle with remaining oil. Season and bake for 50-60 minutes or until the Kumato® tomatoes are tender but retain their shape.

Tip 1: Serve with labneh and flat bread for a meatless meal.

Tip 2: Serve as a side to beef, lamb, chicken or seafood.