Stuffed Tomatoes with Feta and Spinach

Stuffed Tomatoes with Feta and Spinach

Tiptree Recipes
Tiptree Recipes
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. Recipe by Sally Carpenter for Wilkin & Sons Ltd.

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Ingredients and Method


  • 2 Beefsteak tomatoes or other large firm tomatoes
  • 3 tbsp Rice – we used long grain
  • 2 Spring Onion finely chopped
  • Butter & olive oil
  • 12 Leaves Baby Spinach
  • 100g Feta Cheese
  • 2 tbsp Sultanas
  • 1 tbsp Tiptree Hot Mango Sauce
  • 2 tbsp Fresh Breadcrumbs
  • Fresh Parmesan Cheese
  • Salt & Pepper


  1. Set oven at 200c or 180c fan.
  2. Cook rice in lightly salted boiling water according to preference or instructions, then drain.
  3. 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.
  4. Line tomato halves with spinach leaves.
  5. 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.
  6. Sprinkle fresh breadcrumbs onto rice mixture and add freshly grated parmesan cheese.
  7. Place in oven for 10 minutes.
  8. Garnish with green salad.
Products you will need
  1. Hot Mango Sauce 340g
    Hot Mango Sauce 340g
    Out of stock
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