-
Cut the heads of the tomatoes.
Make sure you leave the green ends on it. Empty the
tomatoes carefully, making sure you don't pierce the skin,
and reserve the pulp.
-
Mix the meat with the pulp,
the egg and the parsley. Season with salt and pepper.
-
Preheat the oven 200C/ Fan
180C/ gas 6.
-
Stuff the tomatoes generously
with the mixture, put their hat back on and place them in
a gratin dish. Sprinkle with olive oil and bake for 20
mins, making sure the mince has cooked through thoroughly.
If the tomatoes are small reduce the cooking time to 25
minutes. Serve on a bed of rice.
|
DAILY
DINNERS 
