Stuffed Tomatoes
Ingredients:
4 beef tomatoes or 8 smaller tomatoes
600g of sausage meat
1/2 bunch of flat-leaf parsley
1 onion
200g pasata for the sausage
400g pasata for the base
Gluten free breadcrumbs
As many small cubes of butter as tomatoes
olive oil
Method:
Preheat the oven to 190C. Wash and chop up the parsley. Peel and chop up the on onion. Put some oil in a hot pan. Cook the onion until it starts to colour. Add the sausage meat and allow it to cook on a medium heat (no lid). In the meantime, pour 400g pasata in an oven dish.
Slide off the top of the tomatoes and empty the insides into a bowl, whilst being careful not to pierce the tomato skins. Place the empty tomato shells on the oven dish (on top of the pasata).
Cut the tomato tops into pieces and then add them, with the pulp from inside the tomatoes, into the sausage meat. Add the chopped parsley and the pasata, season and let it cook for a further 20 mins. This sauce should thicken - you want the water from the tomatoes to evaporate.
Once the meat is cooked, fill the tomato shells. Top the tomatoes with some breadcrumbs and a small cube of butter. With the leftover sausage meat, role them into small balls and place them in between the tomatoes. At 5cl of water to the bottom of the dish and the bake in the oven for 20 mins. The tomatoes should be crunchy on top.