Tomato farcies (Toulouse sausage stuffed tomato)

servings4
1 hour 15 minutes

Ingredients

  • 500g of Toulouse sausage meat
  • 4 bull's heart tomatoes, or similar
  • 3 shallots, finely chopped
  • 1 tbsp of parsley, chopped
  • 1/2 tsp thyme, chopped
  • 1/2 tsp rosemary, chopped
  • 1/2 lemon, zested
  • 250ml of white wine
  • salt
  • pepper
  • olive oil

Method

1
Preheat the oven to 170°C/gas mark 3.5
2
Remove the tops of the tomatoes and set aside. Carefully scoop out the pulp of each tomato and place in a bowl, leaving the flesh attached to the skin
  • 4 bull's heart tomatoes, or similar
3
Place a pan over a low-medium heat and add oil. Once the oil is hot, add the shallots and sweat for 5 minutes, or until translucent and soft. Stir in the reserved pulp and cook for 10 minutes, or until reduced to a jam-like consistency. Transfer to a plate and allow to cool
  • olive oil
  • 3 shallots, finely chopped
4
Add the sausage meat to a bowl with the herbs, lemon zest and cooled tomato pulp mixture. Fry off a teaspoon of the sausage mix to cook through and taste it - adjust the seasoning of the raw mix if necessary, or add some garlic if desired
  • 500g of Toulouse sausage meat
  • 1 tbsp of parsley
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 lemon, zested
5
Season the insides of the scooped-out tomatoes and stuff the sausage mix into the cavities, to just below the brim. Place the lids onto the tomatoes and transfer to a roasting tin, along with the white wine. Cover the tray with foil and cook in the oven for 30 minutes
  • salt
  • pepper
  • 250ml of white wine
6
After this time, remove the foil and increase the heat to 180°C/gas mark 4. Cook for a further 10 minutes - if the wine looks like it might evaporate completely, add a splash of water
7
Remove the tomatoes from the oven and ensure that the sausage meat is completely cooked through - a temperature probe inserted into the centre should read at least 72°C
8
Plate the tomatoes and spoon pan juices over the top. Serve immediately