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Sausage and fennel stuffed tomatoes
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Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 Minutes
4 Jack Hawkins tomatoes
2½ tbsp olive oil
2 garlic cloves, finely chopped
200g sausages (3 large), meat squeezed out of the skins
½ tsp fennel seeds, crushed
pinch chilli flakes
150ml white wine
50g white bread (we used sourdough), torn into small pieces
125g ball mozzarella, torn into small pieces
1 Preheat the oven to 200˚C, gas mark 6. Slice off the tops of the tomatoes and use a teaspoon to scoop out all the pulp (reserve to use in another dish; see below). Put the tomatoes in a snug roasting tin or baking dish with the cut side facing up.
2 Heat 2 tbsp oil in a large frying pan over a medium heat. Add the garlic then, after 1 minute, add the sausage meat, breaking it up with a wooden spoon. Add the fennel seeds and chilli flakes; fry the mixture for 8-10 minutes, until golden, stirring and breaking up the whole time. Add the wine and cook until mostly reduced; there should be just a little liquid in the pan. Stir in the torn-up bread and mozzarella; season and remove from the heat. Divide the mixture between the tomatoes and drizzle everything with the remaining ½ tbsp oil. Bake for 30 minutes, until soft and bubbling. Leave for 5 minutes before serving with a green salad or wholegrain rice, if liked.
Use leftover tomato pulp in a pasta sauce. Fry onion and garlic, add the pulp with a little water and olive oil, then simmer until thickened. Add basil, olives and seasoning to taste.
Typical values per serving: