big fat Greek tomatoes

8 large vine tomatoes
1 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, chopped
1 tbsp finely chopped flat-leaf parsley
5 The Co-operative Kalamata olives in brine, drained and chopped
75g long-grain rice
50ml dry white wine
130ml vegetable stock
Freshly ground black pepper
40g The Co-operative Healthier Choice Greek Salad Cheese, crumbled

Heat oven to gas mark 4/180˚C/fan 160˚C.

Carefully slice the off top of each tomato and scoop out flesh, and put the hollowed our tomatoes to one side for later.

Heat the oil in a heavy-based pan and fry onions and garlic until soft and golden. Add parsley, tomato pulp and olives. Cook for a few minutes, and then add the rice and stir.

Pour in the wine, stock and black pepper, and simmer mixture for 15–20 minutes on hob.

Spoon the filling into each tomato shell and top with feta.

Place on a baking tray and cook in the oven for 30–40 minutes.

Garnish with parsley and serve hot.

nutritional values (approx. per serving)

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