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.

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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.

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

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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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