Stuffed Tomatoes with Herbs

• 5 firm beefsteak tomatoes or large firm tomatoes
• 300g lamb shoulder
• 100g dry bread
• 50 ml (3 tbsp) warm milk
• 1 onion (peeled)
• 1 crushed clove of garlic
• Scant 2.5 ml (¼ tsp) fresh chopped thyme
• Scant 2.5 ml (¼ tsp) fresh chopped rosemary
• 15 ml (1 tbsp) tomato puree
• 5 ml (1 tsp) Worcestershire sauce
• A few sprigs of parsley
• Salt and pepper
• Olive oil.

Soak the bread, with the crusts on, in the milk.

Wash the tomatoes but leave the stalks on.

Cut the off the tops, and set aside.

Scoop out the insides of the tomatoes with a teaspoon. Salt the insides of the tomatoes.

Turn them over and leave to drain on absorbent kitchen paper.

Drain any excess milk from the bread.

Cut the meat into 2.5 cm cubes.

Discard any excess fat or gristle.

Fit the stainless steel blade.

Add the onion, garlic, and parsley.

Process on speed 2 for 10-15 seconds until finely chopped. Add the cubed meat, drained bread, thyme, rosemary, tomato purée, Worcestershire sauce, and seasoning.

Process on speed 2 for 20-30 seconds to obtain a fine mince with finely chopped pieces of onion.

Stuff the tomatoes with the meat mixture.

Place in an ovenproof dish, replace the tops and drizzle with a little olive oil.

Bake in a preheated oven at 220°C, gas mark 7 for about 40-45 minutes.

Serve immediately.