Stuffed Tomatoes with Feta and Spinach

NOTES
A simple dish that can be varied by replacing Feta with pieces of grilled bacon and replacing Tiptree Hot Mango Sauce with Tiptree Tomato Ketchup.
The quantities are approximate so it can be adapted according to what is in the refrigerator.
Serve as a light lunch with crusty bread or double the amount and serve as a starter for 4 people.

2 beefsteak tomatoes or other large firm tomatoes
3 tblsp Rice – we used long grain
2 Spring Onion finely chopped
Butter & olive oil
12 leaves Baby Spinach
100g Feta Cheese
2 tblsp Sultanas
1 tblsp Tiptree Hot Mango Sauce
2 tblsp Fresh Breadcrumbs
Fresh Parmesan Cheese (if possible)
Salt & Pepper

Method

Set oven at 200c or 180c fan.
Cook rice in lightly salted boiling water according to preference or instructions, then drain.
Cut tomatoes in half through the middle, remove seeds, turn upside down and drain for a few minutes. Lightly oil baking dish and put tomato halves, cut side up, onto dish. Season.
Line tomato halves with spinach leaves.
Mix rice, feta cheese, spring onion, sultanas with Tiptree Hot Mango Sauce in a dish. Taste and add more Sauce if needed, then spoon into tomato halves and pat down.
Sprinkle fresh breadcrumbs onto rice mixture and add freshly grated parmesan cheese.
Place in oven for 10 minutes.
Garnish with green salad.

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