Baked Stuffed Tomatoes

Baked Stuffed Tomatoes

Ingredients

4 Large tomatoes

1 Small onion, peeled and grated

1 Tablespoon chopped parsley

175g (6 oz) low-fat soft cheese

100g (4 oz) lean cooked ham, chopped

Salt

Freshly ground black pepper

2 Tablespoons water

Preparation

Cut the tops off the tomatoes and reserve for lids. Scoop out the insides of the tomatoes, then work the pulp through a sieve to remove the pips. Put the tomato pulp in a bowl. Add the onion, parsley, soft cheese and ham and mix well. Add salt and pepper to taste. Spoon the mixture into the hollowed-out tomatoes and place the lids on top. Stand the tomatoes in a baking dish then pour in the water. Bake in a preheated hot oven (220'C/425'F, Gas Mark 7) for 15 minutes. Serve hot or cold.

For Serves 4 People