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    Stuffed tomatoes with sausages

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    Stuffed tomatoes with sausages

    A vegetable dish and pork stuffing in one - on another occasion you could serve these as a starter. Use bread that is a day or two old as this will make finer crumbs than a really fresh loaf.

    • Preparation time: 25 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 8


    • 25g butter
    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 2 sticks celery, finely chopped
    • 150g fresh white breadcrumbs
    • 200g pork sausages (about 3 fat ones)
    • 1 bunch salad onions, finely chopped
    • 3 tbsp chopped fresh parsley
    • 3 tbsp chopped fresh dill
    • 1 medium egg, beaten
    • 8 large slicing or Jack Hawkins tomatoes
    • Salt
    • freshly ground black pepper


    1. Preheat the oven to 180°C, gas mark 4. Melt the butter and oil in a pan, add the onion and celery and fry for about 5 minutes, or until softened.
    2. Tip the breadcrumbs into a large bowl. Skin the sausages and break into pieces, then add to the bowl with the breadcrumbs. Add the salad onions and herbs.
    3. When the onion mixture has cooled a little, add to the crumbs with the egg and seasoning. Mix well, using your hands or a fork, until evenly combined.
    4. Slice the top off each tomato and scoop out the seeds and pulp. Place in a large, shallow ovenproof dish and spoon in the stuffing. Bake for 25-30 minutes, or until the tomatoes are tender and the stuffing evenly browned.

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    Cook's tips

    Whizz the tomato pulp in a food processor and freeze it to use later in soups and casseroles.


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