STUFFED TOMATOES
Popular across the Mediterranean, stuffed tomatoes grew from thrifty home cooking that filled produce with seasoned meats or grains.
Serves: 4
Ingredients:
4 Large Tomatoes (bulls heart)
400g Sausage Meat (good quality, garlic sausage)
30ml Olive oil
2 Onions, diced
5 Sprigs Thyme, chopped
2 Sprigs Rosemary, chopped
5g Parsley, chopped
½ Lemon, zest
250ml White wine
Salt + Pepper
Olive oil
Cut the top off your tomatoes and scoop out the flesh, put them to one side.
In a saucepan over a medium heat add your olive oil and cook your onions until soft, then add the tomato pulp and cook down until jammy, leave to cool.
Mix the sausage meat, cooled tomato mix, herbs, lemon zest and seasoning, mix well.
Season the inside of the empty tomatoes. Fill the tomatoes with the sausage mix, just above the cut line place the lid back on top.
Put in a roasting dish and add the white wine. Cover with foil.
Bake at 180°C for 30 minutes, remove the foil and put back in the oven for another 10 minutes at 190°C. Serve with some of the cooking juices and a drizzle of olive oil.
