Greek-style tomatoes stuffed with rice and minced turkey

Ingredients

For 1 serving

• Tomatoes2
• Ground turkey100 g
• White rice40 g
• Potatoes150 g
• Onion0.3
• Extra virgin olive oil10 g
• Mintto taste
• Parsleyto taste
• Saltto taste

In season: July – September

Method

1. Turn the oven on to 190 °C (conventional). Wash the tomatoes, slice off the tops and keep them as lids; hollow them out with a teaspoon, chop the pulp and lightly salt the insides, then turn them upside down to drain.
2. Peel the potatoes and cut them into wedges; finely chop the onion, mint and parsley.
3. Heat half the oil in a frying pan over a medium heat and cook the onion for 4 minutes, until translucent; add the turkey mince and cook for 5 minutes, breaking it up with a spoon, until no longer pink.
4. Add the rice, tomato pulp, mint, parsley and a pinch of salt and cook for 5 minutes, stirring, until the rice has absorbed some of the liquid.
5. Fill the tomatoes three-quarters full, as the rice swells while cooking, and put the lids on. Arrange them in a baking dish with the potatoes around them, and dress the potatoes with the remaining oil and a pinch of salt.
6. Bake for 45 minutes, until the tomatoes are wrinkled, the potatoes golden and the rice tender.