• 2 very large beef tomatoes

  • 2 shallots

  • thyme

  • bay leaf

  • 1 tsp garlic puree

  • 200g / 7oz minced beef

  • 1 tsp tomato puree

  • ½ glass white wine

  • 1 tsp chili powder

  • 200g cold mashed potato (made with olive oil)

  • 8 small slices of beaufort or cheddar cheese


  • 1.

    Preheat oven to 220°c / 425°f / gas mark 7.

  • 2.

    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.

  • 3.

    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. 

  • 4.

    When the mince has reduced, introduce some tomato puree and chili powder.

  • 5.

    Inside the hollow tomato shell, spoon in the cold mashed potato and then pour in the mince / tomato mixture.

  • 6.

    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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