Baked Vegetarian Tomatoes

Preparation: 15 minutes

Cooking: 20 minutes

Serves 4

4 large vine-ripened tomatoes

1 tblspn tomato paste

1 clove garlic, crushed

2 tblspn chopped fresh basil

1 cup cooked red lentils

½ cup cooked brown rice

½ cup grated low fat cheddar cheese

¼ cup almond slivers, toasted

Cut tops from tomatoes. Scoop out flesh. Put shells aside. Roughly chop flesh. Combine chopped tomato in a saucepan with tomato paste, garlic and basil. Bring to the boil. Boil rapidly uncovered until almost all the liquid has evaporated. Stir in lentils, rice and half the cheese. Fill tomatoes with mixture. Top each tomato with toasted almond slivers and remaining cheese. Bake in moderate oven for 10 minutes or until cheese is melted. Delicious served with baked potato, pumpkin and steamed green vegetables.