Stuffed tomatoes a la provencale

Hello folks,

Today I am going to share a very French recipe from the Southern part of the country (where I was born).

Ratty absolutely loathes tomatoes so I have halved the mix and and followed the same steps with some courgettes and used their flesh instead of the tomatoes' (just leave them in the oven for another 10 minutes).

So there it goes...

Serves 4 healthy appetites or 8 small ones...

-  8 coeur de boeuf tomatoes
- 300g sausage meat
- 400g  extra lean beef mince
- 100g breadcrumbs soaked in milk/water
- 2 eggs
- salt and pepper
- 1 tbsp olive oil
- 4 garlic cloves
- bunch of parsley

Method:

Preheat the oven 180 degrees.

Chop the garlic and parsley finely.  Soak the breadcrumbs in milk or water.
Mix the sausage meat, mince, breadcrumbs and eggs.

Slice the tops of the tomatoes and reserve them.

With a teaspoon, empty them and put the flesh into the mix. Wash, rinse and drain the tomato shells. Season the stuffing.

Heat up the oil in a frying pan and place the mix in it, stirring often until all the moisture has evaporated and the meat is cooked and slightly brown.

Once cooked, check the seasoning and spoon the stuffing into the tomatoes. Put the tops on.

Cook in an ovenproof dish  for 20-25 minutes.

Serve with plain rice.
 Enjoy!