Stuffed beef tomatoes

Preheat the oven to 180C/350F/gas 4 Cook the rice in boiling salted water for 10-12 mins until al dente and drain.

Slice the top off the tomatoes and reserve the lids. Use a spoon to scoop out the flesh, then chop it and place in a bowl. Drain off the excess juice.

Meanwhile, heat the oil in a pan and gently fry the onion for 10-12 mins or until soft and golden. Add the pine nuts and fry until lightly brown.

Combine the rice, onions and tomato flesh. Add the thyme and season well.

Fill the tomatoes with the mixture and replace the lids.

Place the tomatoes in an ovenproof dish and cook for 20-25 mins until completely heated through and the tomatoes are just softening.