Stuffed Tomatoes

Directions

1. 1
   Slice off top of tomato and using a paring knife cut out inside of tomato.
2. 2
   Cut out flesh and scrape out seeds, being careful not to puncture through tomato skin, into a bowl.
3. 3
   Boil Rice in 2 cups of water.
4. 4
   Heat oil in fry pan and saute onions and garlic.
5. 5
   Add mince, breaking up with a fork, and brown it.
6. 6
   Add mushrooms, tomato paste and worcestershire sauce, stirring well.
7. 7
   Add Rice and the bowl of the tomato insides to meat mixture.
8. 8
   Stir well and simmer for 10 minutes.
9. 9
   Season with salt and Pepper.
10. 10
    Spoon meat mixture into Tomato shells.
11. 11
    Bake in 180 Celsius oven in an oven dish with lid for 40 minutes.
12. 12
    Top with Parmesan and Breadcrumbs and bake uncovered for 15 minutes at 220 Celsius.
13. 13
    Serve with green salad and crusty bread.
14. 14
    To freeze: finish step 5 and wrap in foil.
15. 15
    To cook from frozen: bake 30 minutes at 165 Celsius before following above baking guide.