Mediterranean Lamb Stuffed Tomatoes

Ingredients

• 6beef tomatoes
• 500 glamb mince
• 1 smallred onion
• 1/2 tbspolive oil
• 1 tspdried oregano
• 1 tspsumac
• Zest of 1lemon
• 150 gpitted mixed olives
• 1 heaped tbsptomato purée
• To tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C, or 180°C for a fan oven.

2. 2

   Prepare the tomatoes

   Peel and finely chop the red onion. Slice the tops off the beef tomatoes and scoop out their centres, cutting around the inside edge with a sharp knife first if helpful. Roughly chop the tomato flesh you remove.

3. 3

   Brown the lamb

   Heat the olive oil in a large pan and fry the onion for 1 minute. Add the lamb mince and cook until browned, then stir in the chopped tomato flesh, oregano, sumac, olives and tomato purée.

4. 4

   Thicken the filling

   Bring the mixture to the boil, then simmer for 5 minutes until the sauce has thickened. While it simmers, finely grate the lemon zest. Stir the zest into the thickened sauce and season with salt.

5. 5

   Fill and bake

   Arrange the hollowed tomatoes in a baking tray and divide the lamb mixture between them. Put the tomato tops back in place and bake for 15–20 minutes, until the tomatoes are soft and their skins are just starting to split. Remove from the oven and serve.

What are Mediterranean stuffed tomatoes?

Stuffed tomatoes are hollowed-out tomatoes filled with a savoury mixture and baked until tender. This version takes Mediterranean cues from the lamb, olives, oregano, sumac and lemon.

The tomato flesh is chopped into the filling, bringing its own juiciness and flavour to the pan. Baking the filled tomatoes with their tops on keeps the dish simple to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 17g protein, 14g carbs, 25g fat.

The lamb mince supplies most of the protein and fat, while the tomatoes and onion contribute carbohydrates; the olives and olive oil also add fat. Pair a tomato with a generous helping of vegetables or salad to round out the plate.

Build flavour in the pan

Onion first: a brief fry softens it before the mince goes in. Brown the lamb before adding the other filling ingredients so it develops colour in the pan.

Seasoning: oregano brings a familiar herbal note, while sumac and lemon zest give the rich lamb a sharp, citrusy lift. Olives add a salty, savoury contrast.

Prepare the tomatoes carefully

Hollowing: cut around the inside edge and scoop out the centre with a tablespoon, taking care not to pierce the tomato walls. Keep the removed flesh for the sauce rather than discarding it.

Choose tomatoes that can sit upright in the baking tray, and remove enough of the centre to make room for the filling.

Get the filling consistency right

Simmer: give the lamb and tomato mixture the full 5 minutes so it thickens before you fill the tomatoes. A very loose filling can make the finished dish watery.

The filling should be moist but spoonable. Stir in the lemon zest after simmering to keep its fresh aroma noticeable.

Look for tender tomatoes

The oven softens the tomato shells while the filling heats through. Start checking at 15 minutes; the tomatoes are ready when soft and their skins have just begun to split.

The exact time depends on the size and ripeness of the tomatoes, so use those visual cues alongside the stated 15–20 minute range.

Serving ideas

Serve the stuffed tomatoes hot, with the baked tops in place or set beside them. Their lamb, olives and tomato filling is savoury enough to be the centre of a meal.

For a more substantial plate, serve with bread, potatoes or a simple green salad. The same lamb mixture can also be served over pasta, as suggested in the recipe description.

Recipe notes & tips

• Use a sharp knife to cut around the tomato centres without piercing the outer walls.
• Chop the scooped-out tomato flesh roughly so it mixes easily into the lamb.
• Brown the mince before adding the tomato flesh and seasonings.
• Taste the filling before adding salt, as the olives are already salty.
• Check the tomatoes at 15 minutes and continue baking only until soft and just beginning to split.

Variations

• Add parsley: stir chopped fresh parsley through the filling with the lemon zest.
• Use black olives: swap the mixed olives for pitted black olives if you prefer their flavour.
• Serve as a pasta sauce: spoon the lamb filling over cooked pasta and finish with grated cheese.
• Add chilli: stir a little chilli into the pan with the oregano and sumac for a warmer filling.
• Try another herb: replace the dried oregano with dried thyme.

Common mistakes to avoid

• Piercing the tomatoes: cut and scoop gently so the filling stays inside during baking.
• Discarding the tomato centres: chop the flesh and add it to the lamb as directed.
• Skipping the browning: cook the mince until browned before adding the remaining filling ingredients.
• Filling while too runny: simmer the sauce for 5 minutes until thickened before stuffing the tomatoes.
• Overbaking: check from 15 minutes and remove the tomatoes once soft with skins just starting to split.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven or microwave until piping hot throughout.

Frequently asked questions