4 large tomatoes
½ teaspoon salt
3 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon paprika
3 spring onions, chopped
1 tablespoon olive oil
1 teaspoon fresh parsley, chopped
3 ounces of red lentil, boiled
⅔ cup tomato juice
- Cut off the tomato tops and scoop out their pulp. Dice the pulp from 1 of them and discard the rest. Don’t discard the tomato tops.
- Add the diced tomato pulp, salt, garlic, thyme, paprika, spring onion, olive oil, parsley, and lentils to a bowl. Mix until even.
- Fill the tomatoes with this mixture, top each one with its cap, then transfer to a baking dish.
- Pour the tomato juice over them and bake for 25 minutes at 400⁰F/200⁰C.