Tomatoes Stuffed With Lamb and Pine Nuts

Ingredients

• 4 tomatoes (vine ripened with stalk still attached work best)
• 1 tablespoon olive oil
• 1 garlic clove, finely sliced
• 1/2 onion, finely diced
• 200 g ground lamb
• 1 tablespoon pine nuts
• 1 tablespoon water
• 1 tablespoon breadcrumbs or bread stuffing mix

Directions

1. 1

   Cut the tops off the tomatoes to form the lids, and set to one side. Carefully scoop out the seeds and jelly of the tomatoes with a teaspoon and set aside.

2. 2

   Heat up the oil in a smallish saucepan. Add the onion and cook until translucent. Add the garlic and cook a further minute.

3. 3

   Add the lamb mince and cook until lightly browned.

4. 4

   Add the pine-nuts, reserved tomato flesh and breadcrumbs. Cook a further minute or 2 until the mixture is well combined. Add some water to the mixture if it’s cooking too quickly.

5. 5

   Place the tomatoes in shallow baking dish. Spoon the lamb mixture into each tomato, ensuring that they're firmly stuffed.

6. 6

   Place the lids on top of the tomatoes and push down on top of the mixture.

7. 7

   Cover with foil and bake in a moderate oven for 20-30 minutes.