Ingredients

• 300g mince
• 1 onion, chopped
• 3 cloves garlic, chopped
• 8 good sized flavoursome tomatoes
• 4 Tbsp dried breadcrumbs
• handful of parsley, chopped

Method

1. Cut the tops off each tomato and hollow out , keeping the all the juices and flesh and the cap intact. Put the tomatoes in an oven proof dish and sprinkle salt inside each one. Chop the flesh into small dice, keeping any juices
2. Fry the onion and garlic in olive oil. When soft turn up the heat and add the mince. Fry until browned
3. Add the diced tomato and tomato juices to the browned meat, turn down the heat and simmer, covered, for 20 minutes
4. Stir in the breadcrumbs and parsley. At this stage it should have the consistency of a wet bolognese. If it is drier add a bit more water. Taste for seasoning and add salt if it needs it
5. Fill each tomato with the filling, replace the caps and drizzle with oliver oil. Bake, uncovered for 1 hour at 180 C