Stuffed Tomatoes

Stuffed tomatoes, a traditional dish found in many cuisines around the world, are particularly associated with Mediterranean cuisine, and more specifically with French and Italian cooking.

Ingredients:

• 8 large ripe tomatoes
• 400g of ground meat (beef, pork, or a mix of both)
• 1 medium onion
• 2 garlic cloves
• 1 egg
• 100g of bread slices
• 100ml of milk
• 3 tablespoons of Terre Exotique ratatouille spice blend
• 2 tablespoons of fresh chopped parsley
• 50g of grated parmesan (optional)
• Salt and pepper
• 1 tablespoon of olive oil

Methods:

1. Wash the tomatoes under running water, then gently pat them dry. Cut off the "top" of each tomato, which is the upper part, and set them aside for later.
2. Using a spoon, carefully hollow out the tomatoes by removing the pulp and seeds, being careful not to pierce the skin. Save the pulp in a bowl as you will need it for the stuffing.
3. Lightly salt the inside of the tomatoes and turn them upside down on a rack or paper towels to drain.
4. For the stuffing preparation, soak the bread slices in milk for a few minutes until fully absorbed. Then, squeeze out any excess liquid.
5. In a pan, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until they become translucent.
6. In a large mixing bowl, combine the ground meat with the egg, soaked bread, Terre Exotique ratatouille spice blend, and grated parmesan if using.
7. Add the cooked onions and garlic, then incorporate the reserved tomato pulp. Season generously with salt and pepper. Mix well until the stuffing is homogeneous.
8. Fill each tomato with the stuffing, gently pressing to ensure they are well packed. Then, place the tops back on each tomato.
9. Arrange the stuffed tomatoes in an ovenproof dish. Drizzle with a little olive oil.
10. Bake in a preheated oven at 180°C (350°F) for about 40 to 45 minutes, or until the tomatoes are tender and the stuffing is cooked through.