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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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If you're in a hurry, just remove the filling from some herby sausages and use it to stuff the tomatoes. For a lighter result, replace some of the meat stuffing with rice. Ingredients:
4 large tomatoes |
salt & freshly ground black pepper |
4 tablespoons olive oil |
1 medium onion, finely chopped |
1 garlic clove, minced |
10 ounces ground pork |
1 egg, lightly beaten |
6 -8 basil leaves, shredded |
3 tablespoons parsley, finely chopped |
Directions:
1. Cut the lids from the stalk ends of the tomatoes and reserve. Hollow out the tomatoes with a teaspoon, sprinkle salt inside and leave upside down on a rack to drain. Preheat the oven to 190C/375°F Use a little oil lightly to grease a gratin dish large enough to hold all the toms.
2. Over a medium-low heat, fry the onion in oil until soft and translucent. Stir in the garlic, cook for a minute and set aside. When cool, mix with the pork, egg and herbs, season and stuff into the tomatoes so it comes 1/2in above the top of each tomato. Pop on the lids, place in the dish and bake for about 40 minutes. Leave to cool slightly before eating.
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