1 Trim the bases of the tomatoes so they stand upright, taking care not to make any holes in the bases or the juices will leak out during cooking. Cut the tops off to make lids. Using a teaspoon, scoop out the seeds from the bases and tops and discard. Sprinkle the bases and tops with salt and stand, cut-side down, on a tea towel for 15 minutes to draw out any excess liquid.
2 Meanwhile, heat olive oil in a heavy-based saucepan over a low heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes, or until soft but not coloured. Remove from the heat and leave to cool.
3 Preheat the oven to 180C.4 Place minced pork, egg, parsley, breadcrumbs and cooled onion mixture in a large bowl. Season to
taste with salt, pepper and nutmeg, then use clean hands to combine very well.
5 Turn the tomatoes upright and place in a roasting pan. Divide the stuffing among the tomatoes, then top with the tomato lids. Drizzle with a little olive oil and roast for 30 minutes, or until golden and tender.
6 Serve warm.Manu says: At home, when I was growing up, Mum would serve this in winter, using big, juicy tomatoes from the south of France. It’s quite filling, especially served with plenty of bread to dunk in the pan juices. I use minced pork but you could use a combination of pork and beef or just all beef.
You can also use this stuffing to fill other vegetables such as capsicum or zucchini.
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