Stuffed Tomatoes

Ingredients

• 8 Tomatoes, similar in size
• 1/4 cup Chopped onion
• 1/4 cup Finely chopped spring onion greens
• 1/2 cup Boiled green peas
• 1/2 cup Finely chopped, boiled carrot and cauliflower
• 2 Teaspoons Worcestershire sauce
• as needed Salt
• 1/2 Teaspoon Pepper powder
• 1/2 Teaspoon Chili powder
• 2 Tablespoons Grated cheese
• Oil (for sauteing)
• 2 Teaspoons Chili sauce or capsicum sauce

Instructions

1. Choose ripe, firm tomatoes of similar size. Slice off a thin lid from the stem end with a sharp knife. Carefully scoop out the pulp and seeds with a spoon. Turn upside down on a plate to drain.
2. Heat oil in a pan and saute the onion until reddish. Add the scooped-out tomato pulp and stir well. Once the water has dried up, add the vegetables and saute.
3. Finally add salt, pepper powder, chili powder, and the sauces, and stir on low heat for a few more minutes until thickened.
4. Once cooled, fill the tomato shells with this masala, top with grated cheese, and bake in a preheated oven (180°C). Once the cheese melts and just starts to change color, remove from the oven and arrange on a plate to serve.