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Stuffed baked tomatoes

Stuffed baked tomatoes

If you think stuffed tomatoes are boring, try these Diana Henry beauties. You could use sausage meat in place of the sausages if you’d rather, but add the chilli as they should be a little spicy.

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HealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr

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Ingredients

  • 12 classic vine tomatoes
  • ½ tbsp olive oil
  • ½ onion, finely chopped
  • 50g Cooks’ Ingredients Diced Pancetta
  • 1 clove/s garlic, finely chopped
  • ¼ tsp fennel seeds, bashed in a pestle and mortar
  • 125g pork sausages, casing removed and meat broken into little pieces
  • Pinch chilli flakes
  • 125g veal mince
  • 10 basil leaves, torn
  • 1 tbsp finely chopped flat leaf parsley, plus more to serve (optional)
  • 30g fresh white breadcrumbs (use ciabatta or something that has a good flavour)
  • 30g ricotta
  • Extra virgin olive oil, for drizzling

Method

  1. Preheat the oven to 190ºC, gas mark 5. Cut the tops off the tomatoes – so you have a set of little hats – and, using a teaspoon and a small serrated knife, remove all the seeds and juices inside (I love these crushed and served on garlicky toast).

  2. Heat the olive oil in a frying pan over a low heat and gently sauté the onion for 3-4 minutes until softening, then add the pancetta and cook until just colouring. Add the garlic and fennel seeds and cook for 2 minutes more. Leave to cool.

  3. To make the stuffing, put everything else into a bowl with the sautéed onion and pancetta mixture. Combine with your hands and season well. Season the inside of each tomato, then spoon in the meat mixture to stuff. Put them into a roasting tin and put the hats on. Drizzle with some extra virgin olive oil.

  4. Bake for 40 minutes, or until the tomatoes are tender but haven’t collapsed and the sausagemeat is cooked through with no pink meat remaining. Serve 3 tomatoes per person, scattered with more parsley if using. They should be warm, but not hot.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,174kJ/ 282kcals

Fat

16g

Saturated Fat

6g

Carbohydrates

19g

Sugars

12g

Fibre

4.8g

Protein

14g

Salt

0.8g

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