Childhood Baked Stuffed Tomatoes By Jean-Christophe Novelli
This recipe conjures up many pleasant childhood memories. Beef tomatoes are definitely the
best. Use large, firm but ripe tomatoes and, as soon as they are scooped, turn the tomatoes
over to release the excess juice. Stuff, as here, with a savoury minced beef mixture and top with
a little cheese. This dish was inspired by my mother. Serves 4
Ingredients:
4 beef tomatoes
4 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
100 g shallots or onions, diced
2 teaspoons caster sugar
1 tablespoon tomato purée
1 teaspoon Tabasco
4 sprigs thyme, stalks removed and chopped
10–12 basil leaves, torn
100 ml dry white wine
400 g lean minced beef
2 cloves of garlic, chopped
100 g cheese (Gruyère or Emmental), sliced
salt and freshly ground black pepper
Preheat the oven to Gas Mark 3/170°C.
Cut a slice off the top of each tomato with a sharp knife and carefully remove the flesh. Take
care not to cut through the skin. Reserve the shells and set aside.
Heat the flesh in a pan. Add a dash of olive oil and the cumin seeds. Bring to the boil, add
the shallots or onions, sugar, tomato purée, Tabasco, thyme and half the basil and sweat gently
for 3–5 minutes.
Pour in the white wine and stir in the beef. Reduce the heat, cover and cook for a further 5 minutes. Add the garlic and remaining basil leaves and stir to combine.
Season the tomato shells and place on a baking tray. Spoon in the beef and bake in the preheated oven for 10–12 minutes.
Remove from the oven, top with the cheese and return to the oven to bake for a further 5 minutes. Serve hot.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
