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Waitrose Classic Vine Tomatoes450g
450gItem price
£2.45Price per unit
£5.45/kgIf you think stuffed tomatoes are boring, try these Diana Henry beauties. You could use sausage meat in place of the sausages if you’d rather, but add the chilli as they should be a little spicy.
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Preheat the oven to 190ºC, gas mark 5. Cut the tops off the tomatoes – so you have a set of little hats – and, using a teaspoon and a small serrated knife, remove all the seeds and juices inside (I love these crushed and served on garlicky toast).
Heat the olive oil in a frying pan over a low heat and gently sauté the onion for 3-4 minutes until softening, then add the pancetta and cook until just colouring. Add the garlic and fennel seeds and cook for 2 minutes more. Leave to cool.
To make the stuffing, put everything else into a bowl with the sautéed onion and pancetta mixture. Combine with your hands and season well. Season the inside of each tomato, then spoon in the meat mixture to stuff. Put them into a roasting tin and put the hats on. Drizzle with some extra virgin olive oil.
Bake for 40 minutes, or until the tomatoes are tender but haven’t collapsed and the sausagemeat is cooked through with no pink meat remaining. Serve 3 tomatoes per person, scattered with more parsley if using. They should be warm, but not hot.
Typical values per serving when made using specific products in recipe
Energy | 1,174kJ/ 282kcals |
---|---|
Fat | 16g |
Saturated Fat | 6g |
Carbohydrates | 19g |
Sugars | 12g |
Fibre | 4.8g |
Protein | 14g |
Salt | 0.8g |
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