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.

The post Spinach, Cheese And Samp Stuffed Tomatoes appeared first on MyKitchen.

Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

SERVES 6 // COOK TIME 15 min

INGREDIENTS
6 Roma tomatoes
1 avocado, peeled and diced
100g ricotta
2 tbsp basil pesto
1 tsp lemon juice
Handful basil, chopped

METHOD
1. Cut a thin slice from the top and bottom of each tomato so they stand upright. Use a spoon to carefully hollow them out.
2. Combine avocado, ricotta, pesto, lemon juice and basil.
3. Spoon the filling into the tomatoes and serve.

Crunchy, flaky and filled with veggie goodness. You must try these Phyllo veggie parcels!

The post Pesto, avocado and ricotta stuffed tomatoes appeared first on MyKitchen.

Pesto is a favourite ingredient in my kitchen. I always have some on hand to add flavour to some of the blander dishes I take to work for lunch in my attempts to eat more healthily. It does absolute wonders for my go-to chicken, broccoli and brown rice. And with all the new options available, from red pepper pesto to sun-dried tomato and feta pesto, it is not only flavourful, but boasts a host of nutrients too. So since I love it so much, I thought I’d share a few quick-fire facts I know you’ll love, plus a few of our yummiest pesto recipes.

By Roxy Greeff

1. This omnomnom sauce originates from Genoa in Liguria, Italy and is traditionally made with crushed garlic, pine nuts, coarse salt, basil, Parmesan, sheep’s-milk cheese and olive oil.
2. The name ‘pesto’ originates from the past tense Genoese contraction pestâ (pestare in Italian) which translates to ‘to pound’ or ‘to crush’.
3. One of its predecessors is a paste called moretum, a mixture created the the ancient Romans made up of garlic, salt, cheese, herbs, olive oil and vinegar.
4. Closer to home, a popular sauce in Genoa during the Middle Ages was agliata, a mash of garlic and walnuts. The first documented inclusion of basil was recorded in gastronomist Giovanni Battista Ratto’s book La Cuciniera Genovese, published in 1863.
5. Basil is believed to have come to Genoa from India, and although the herb thrived there, it only grew in season. Marjoram and parsley were used as alternative during other parts of the year (and it actually sounds pretty delicious to me!).

TRY IT
1. Cashew pesto pasta

2. Pesto, avocado and ricotta stuffed tomatoes

3. Caprese picnic loaf

The post Pesto power! 5 things we bet you didn’t know appeared first on MyKitchen.