Celebrate Sunshine’s first birthday with its famous stuffed tomatoes recipe (plus half-price eats!)
Having solidly positioned itself as a James Street lunchtime staple, it’s hard to believe that Sunshine is only just turning one. That’s right – on Thursday April 20, STK Group’s yellow-hued eatery will have been serving up trays of juicy moussaka, flaky spanakopita and crunchy crumbed eggplant for a whole 12 months, which is certainly something to celebrate. Instead of receiving presents for its first birthday, owner Simon Gloftis is bestowing the gifts on you. First, his coveted Sunshine stuffed tomatoes recipe for you to create your own Greek feast at home. Second, the Sunshine team is offering diners half-price eats from Monday April 17 to Sunday April 23. A nourishing Mediterranean feast for half the price? That’s a ray of sunshine that’ll certainly brighten your week!
SUNSHINE STUFFED TOMATOES
PREP TOMATOES
Ingredients
Truss tomatoes (ten pieces)
Method
Wash tomatoes, cutting vine but leaving 2 cm attached.
Cut the top off the tomato, making it big enough to hold shape during cooking.
Take the core out using a spoon.
Place into baking tray.
STUFFING RICE
Ingredients
700 g diced white onion
40 g diced garlic
1 kg grated zucchini
800 g blitzed tomato core
1 kg long-grain rice
25 ml lemon juice
100 g tomato paste
½ bunch chopped mint
½ bunch chopped flat-leaf parsley
½ bunch chopped dill
170 ml olive oil
salt
white pepper
Method
Sweat onions until almost transparent, add garlic.
Add rice and tomato paste, cook until paste goes sweet.
Add zucchini, blitzed tomato, herbs and lemon juice. Cook until rice absorbs two-thirds of the liquid.
Season well, then allow to cool.
ASSEMBLE TOMATOES
Ingredients
250 ml vegetable stock
olive oil
salt
pepper
Method
Pre-heat oven to 200°C.
With cooled rice, gently stuff each tomato. Don’t pack tightly as the rice will expand during cooking.
Place tomato tops back onto each tomato.
Add stock to tray, then lightly drizzle olive oil over tomatoes and season as needed.
Bake in pre-heated oven for 20 minutes covered in foil. Uncover, then bake for another 7–10 minutes. Colour tomatoes, but not too much.
Makes ten.
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