TOUNGE TICKLING TANGY-ROASTED STUFFED TOMATOES

Serves: 4
Time required: 45 minutes

INGREDIENTS:

4 firm red tomaotes
2 tbsp balsamic vinegar
Salt and pepper to taste
1 tsp brown sugar
1 cup cooked rice
1/4 cup finely chopped green pepper
1/4 cup sweet corn, corsely ground
1/4 cup grated cheese
2 tbsp chopped coriander leaves
6-8 basil leaves, chopped
3/4 tsp paprika powder
Aluminium foil for covering

METHOD:

1. Preheat oven to 180 degree C.
2. Cut the tomatoes in half and scoop out the pulp taking care to keep the shape.
3. Drizzle with half of the balsamic vinegar, salt, pepper and brown sugar.
4. Mix the rice, green pepper, corn, paprika, chopped basil and coriander.
5. Add the cheese, saving about a tablespoon and a half for later.
6. Check for salt and pepper and add as required.
7. Mix well and stuff the tomatoes with the mixture.
8. Sprinkle the top with the remaining baslamic vinegar.
9. Cut eight squares of aluminium foil to cover each tomato but dont press down, keep away from the top. One way of doing this is to stick a toothpick in to maintain the distance between the top of the tomato and the foil. Not too far up though or the rice will dry. About 1 cm away should be sufficient.
10. Bake at 180 degree C until the skin of the tomato begins to slpit.
11. Serve immediately