Stuffed Tomatoes

Cook time 60 minutes
Servings 8


8 large ripe tomatoes
500g mince pork
100g mince beef
2 French shallot
2 garlic cloves chopped finely
½ cup chopped parsley
1 egg
Olive oil
Salt and pepper

For the tomato sauce:
1 410g Can of Ardmona diced tomatoes
Bouquet garni
1 garlic clove (whole)
1 medium chopped onion
1 tsp sugar
Salt and pepper

Stuffed Tomatoes


Preheat the oven to 180°C

Remove the top of the 8 large tomatoes and with a spoon take out the flesh. Keep the tops

Reserve the flesh in a sauce pan

In a bowl, mix the meats with the garlic, shallot, egg, parsley, salt and pepper. Mix well until all the ingredients are well combined

Fill each tomato with the mixture and place one top on each.

Place in a baking dish (smeared with olive oil) and bake for 45 minutes.

Tomato sauce :
Add to the reserved tomato flesh the chopped tomatoes.  Add all the other ingredients and cook slowly for 30 minutes. Blend and add a tsp of butter.  Stir until melted.  Pour the sauce over each stuffed tomato.