Stuffed Tomato Parcels For The Grill

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons sunflower seeds
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 lb spinach, thick stalks removed and leaves shredded
• 4 beefsteak tomatoes
• 1 1/2 cups diced mozzarella cheese
• 1 pinch of fresh grated nutmeg
• salt and pepper
• 1 dash red pepper flakes (optional)

Recipe

• 1 heat the olive oil in a heavy pan.
• 2 add sunflower seeds to the pan and cook, stirring constantly for 2 minutes until golden.
• 3 add the onion and cook over low heat, stirring occasionally, for 5 minutes, until soft but not brown.
• 4 add the garlic, the optional red pepper flakes and the spinach, cover, and cook for a further 2-3 minutes until the spinach has wilted.
• 5 remove from the heat and season to taste with nutmeg, salt and pepper. let cool.
• 6 cut off and reserve a thin slice from the top of each tomato and scoop out the flesh with a spoon, taking care not to pierce the shell. chop the flesh and stir into the spinach and cheese mixture.
• 7 fill each tomato shells with some of the spinach and cheese mixture and replace the tops.
• 8 cut 4 squares of foil, each large enough to enclose a tomato. place 1 tomato int he center of each square and fold up the sides to enclose securly.
• 9 cook the stuffed tomatoes on a hot grill, turning them occasionally, for 10 minutes.
• 10 serve immedicately in the foil parcels.
• 11 note: i have also baked these in a hot oven and they turned out great.