Stuffed Tomatoes with Beans and Ham
- Clean and de-seed beef tomatoes, slice off the lid. Finely chop and fry off onion and garlic together, season with salt, pepper and paprika, toss in ham pieces and tomato paste and allow to simmer for 2 minutes, add in drained and rinsed kidney beans and fry for another 4-5 minutes.
- Season beef tomatoes and place in an oiled casserole dish, add in filling and bake in a preheated oven for about 20 minutes at 220°C.
- Serve with a sprinkling of scattered herbs and crusty bread rolls.