These tomatoes are stuffed with onion, rice, garlic, cinnamon, pine nuts, currants and – what makes it really special – fresh thyme. After cooking the rice, the stuffed tomatoes are baked in the oven for about 20 minutes. I like recipes that leave time to get on with other things.
I think this stuffing would also work for courgettes, or peppers. I have quite a bit left over, so I’ll be experimenting with that for sure.
Here you go, try Delia Smith’s Turkish Stuffed Tomatoes.