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Preheat oven to 220°c / 425°f / gas mark 7.
Cut off the top of the tomatoes and use a sharpened spoon to remove the flesh and seeds (retain these). Place the tomatoes upside down on a baking tray so that the juices flow out.
Fry the shallots and mince until it is cooked through. Add the flesh from the tomatoes and white wine then the thyme and bayleaf and reduce the liquid by 2/3 before adding the garlic puree.
When the mince has reduced, introduce some tomato puree and chili powder.
Inside the hollow tomato shell, spoon in the cold mashed potato and then pour in the mince / tomato mixture.
Top with slices of the cheese and bake in the oven for 15-10 minutes. Serve garnished with some of the beef / tomato stuffing. Drizzle the juices from the pan over the tomatoes.
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