Baked Stuffed Tomatoes

Ingredients

• 2 cups cooked rice
• 1 tsp. salt
• 1 Tbsp. sweet peppers, chopped
• 1 Tbsp. chopped onion
• 6 big tomatoes
• ½ tsp. Marmite or Bovril

Preparation

Select firm, ripe tomatoes. Cut slices from the stem ends. Remove the centers. Mix salt, onions, and green peppers. Add Marmite or Bovril dissolved in a little juice of the tomato. Add part of the pulp removed from the centers. Fill tomato shells, bake in a moderate oven for about 45 minutes or until brown on top. Serve on bed of cooked rice.

Enjoy!

Nigel

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Recipe for Onion Jam

Ingredients

• 1 tsp. butter
• 2 onions, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup balsamic vinegar
• 1/4 cup dark brown sugar
• sea salt and fresh cracked pepper

Preparation

Melt butter in a saute pan over medium heat. Add the onion slices and cook, stirring occasionally, until they soften and begin to caramelize – about 10 minutes. Add vinegars and brown sugar, salt, and pepper. Reduce heat to low and simmer until vinegars reduce and mixture has a thick, jam-like consistency – about 15 minutes. Taste, and adjust seasonings if needed.

Enjoy!

Nigel 

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