Stuffed roast tomatoes

I suppose that this is less of an actual recipe and more a way to use up left overs and bulk meals.

When I make Bolognese I tend to supersize, so I often have a couple of frozen batches ready to go.

The kids enjoy theirs with pasta, not so much for me. I tend to eat mine on a bed of zucchini noodles or even better steamed green beans – Yum!! This is just a another way to enjoy your bolognese!

Cut the tomatoes in half and scoop out the seeds.


Drizzle the oil over the tomatoes then place them, cut side down, on a lined baking tray. Bake in a preheated 200C oven for 5 minutes.

Remove tomatoes from oven, place each one in a muffin tray and fill with hot Bolognese sauce. Top with grated cheese of choice or cheesey sprinkles.


Return to oven for a further 10 minutes until cheese is melted and golden.


Serve on their own or with extra salad or veg.

If you have really big tomatoes and you want to bulk this us a little more, stir a good handful of cooked brown rice through the meat before adding it to the tomatoes.

Enjoy 🙂

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