These spinach, cheese and samp stuffed tomatoes are combining both Greek and South African foods. They are the perfect appetizer, plus they’re vegetarian.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 10

INGREDIENTS

10 tomatoes

½ onion, chopped

1 garlic clove, minced

2 tsp dried mixed herbs

1 tsp sugar

1 ½  cups cooked samp and beans

4 cups chopped spinach

¾ cup grated Cheddar

METHOD

1. Preheat oven to 180°C.

2. Cut the tops off the tomatoes and scoop out the flesh and seeds, making sure that you leave 1 cm of flesh all around.

3. Chop the removed flesh. Reserve this and the tops for later.

4. Heat some oil in a pan over medium heat and fry the onion for 5–8 minutes, until soft and translucent. Add the garlic and fry for another minute.

5. Add the chopped tomato, herbs and sugar and cook for 2 minutes. Transfer to a bowl and mix in the samp and beans, spinach and Cheddar.

6. Spoon the samp mixture into the tomatoes and cover with the tomato tops.

7. Arrange on a baking tray and bake for 35−40 minutes, until the tomatoes are tender but still holding their shape.

Styling: Kate Turner
Photography: Jotham van Tonder

These 2 meat-free magic dishes are perfect for those cold winter evenings, and if you’re not a vegetable lover, it will make eating them so much easier.