Stuffed tomatoes

Sauté the onions in a little oil in a skottelbraai until soft. Add the mince and stir-fry until done but not brown. Add the tomato sauce, water, lemon juice, brown sugar, grape vinegar, Worcestershire sauce, barbecue spice and reserved tomato pulp. Simmer until a flavoursome mixture is formed before adding the cooked maize rice. Simmer until heated through and season to taste with salt and pepper. Spoon the mixture into the hollowed-out tomatoes and sprinkle with Cheddar cheese and fresh parsley. Arrange the tomatoes in the skottelbraai, cover and heat until the cheese has just melted. Cover each tomato with its stem end and serve.
Serves 6-8.