Ingredients

• 5 beef tomatoes
• 1 shallot
• finely chopped
• 500g/1lb 2oz lamb mince
• 25g/1oz fresh breadcrumbs
• 300g/10½oz button mushrooms
• finely chopped
• 3 tbsp chopped fresh tarragon
• salt and black pepper
• 25ml/1fl oz olive oil
• 8 medium tomatoes (preferably Island Beauty tomatoes)
• cut into quarters
• 50ml/2fl oz rapeseed oil
• 2-3 garlic cloves
• finely chopped

Directions

• Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue.
• Slice the tops off the beef tomatoes
• reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan.
• Mix the shallot
• mince
• breadcrumbs
• mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper.
• Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin)
• drizzle with oil and place the lids on top.
• Place the stuffed tomatoes onto a barbecue for 10-15 minutes
• or until the mince is fully cooked. Alternatively bake in the oven for the same time.
• To make the sauce
• add the tomatoes to the saucepan containing the flesh from the beef tomatoes
• then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes.
• To serve
• place the stuffed tomatoes onto a large serving platter and drizzle around the sauce.