Stuffed Lamb Tomatoes

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 180C/160°C / 325°F fan/gas 4. Cut the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin.
2. 2Finely cut up the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then put the them on a baking tray.
3. 3Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured.
4. 4Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously.
5. 5Bring to a boil, then leave to simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir through the herbs.
6. 6ServeStuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.