8 large tomatoes
1 tbsp olive oil
2 onions, peeled and diced
2 garlic cloves, peeled and diced
450g beef mince
15g chopped flat-leaf parsley, plus extra to garnish
sea salt and black pepper
Preheat the oven to 180°C/gas mark 4. Slice off the tops of the tomatoes and hollow out the flesh with a metal spoon, reserving the flesh. Place the hollowed-out tomato bottoms side by side in an oven dish.
In a saucepan, heat the oil and sauté the onions and garlic for 8 mins until very soft. Add the tomato pulp and sauté, stirring occasionally, for 2 mins until thick.
Off the heat, stir the beef mince into the tomato mixture, then season with sea salt and black pepper, and add the parsley. Stuff the tomatoes with the mixture, then top each tomato with its lid. Bake for 30-40 mins until the meat is cooked through, then serve garnished with the extra parsley.
More recipes for tomato dishes are in the August 2020 issue of LandScape magazine
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