Stuffed tomatoes

80-100ml/3-3½fl oz. olive oil
3 beef tomatoes, preferably organic and large as possible
2 white onion, finely chopped
1 garlic cloves, crushed and sliced
2 tablespoons tomato puree
1lb of ripe plum tomatoes, roughly chopped or 1 tin of plum tomatoes
2 minced vegetarian sausages
1 slice of wholemeal bread to make breadcrumbs
1 free-range egg yolk
1 small shallot, finely chopped
60g/2oz cottage cheese
1 sprig roughly chopped fresh flat leaf parsley
3 small fresh basil leaves
1 tablespoon of olive oil for brushing and drizzling
Salt and freshly ground black pepper

Equipment

1 large pot
1 baking dish
Scoop or Spoon
Knife

1. Warm the olive oil in the pan at medium heat, add the onions and garlic and fry them for 3-4 minutes. But don’t brown them.
2. Add the tomato puree, cook for a minute before adding the chopped tomatoes.
3. Season with some salt and ground black pepper.
4. Bring the mixture to simmer and cover with the lid then cook at low heat for 20 minutes. 
5. Taste and rectify the taste if necessary.
6. Stir in the basil.
7. Preheat the oven at 180C/250F/Gas 4
8. Prepare the stuffed tomatoes by trimming the bases so they can stand up straight.
9. Slice off the top third of the tomatoes and keep them to use as a lid.
10. With a spoon, scoop out the pulp and juice into a bowl. 
11. Mix all the remaining ingredients minus the cheese together in a bowl until they’re combined.  Stir in half of the cheese into the stuffing.
12. Season insides of the tomato with a pinch of salt and ground pepper.
13. Divide the into balls big enough to fit inside the tomatoes.  Then sprinkle over the remaining cheese.
14. Top each stuffed tomato with the reserved tomato ‘lids’.
15. Brush a baking dish with olive oil then place the tomatoes in.
16. Cook tomatoes in pre heated oven for approx 25 minutes or until tomatoes are tender and the stuffing is cooked through.

Top tip

Leave bread out to try a few hours before to harden as it makes it easier to crumble.