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These rich and tasty stuffed baked tomatoes make an impressive main course.


  • 6 beef tomatoes

  • 8 tbsp virgin olive oil

  • 2 tsp cumin seeds

  • 100g shallots, peeled

  • 1 tbsp tomato puree

  • 1 tsp tabasco sauce

  • 4 sprigs thyme

  • 10-12 basil leaves

  • 100ml dry white wine

  • 500g lean mince lamb

  • 2 garlic cloves, peeled and chopped

  • 3 tsp sugar

  • 6 slices Emmental cheese

  • 1 small aubergine

  • Salt and freshly ground pepper


  • 1.

    Preheat the oven to 160°c / gas 3 / fan assisted 140°c.

  • 2.

    Cut a slice off the top of each tomato, spoon out all the inside. Keep the shell to one side to drain.

  • 3.

    Heat the pulp in a pan and add a dash of olive oil and the cumin seeds. Bring to the bubble and add the shallot, tomato puree, Tabasco sauce, half the thyme and basil leaves and sweat together.

  • 4.

    Pour in the wine and stir in the lamb mince, reduce the heat, cover and cook for a further 5 minutes.  Add the garlic and the remaining basil leaves, and stir.

  • 5.

    Meanwhile cut the aubergine in half lengthways, season with salt and pepper and 1 tsp sugar and the rest of the thyme. Heat a heavy based pan and liberally coat with olive oil then place the aubergines face down onto the oil, cover with lid and cook for 15-20 minutes turning a couple of times to ensure an even colouring. Once cooked allow to cool before scooping the pulp from its skin.

  • 6.

    Season the shells of the 6 tomatoes and place a little of the aubergine caviar in the bottom of each. Spoon the meat mixture into the tomatoes and place onto a baking tray into the preheated oven for 10 minutes.

  • 7.

    Remove from the oven and add the cheese and return for a further 5 minutes to glaze. Serve with the remaining aubergine caviar on the side.

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