For two people as a main course or for six stuffed tomatoes to be served with other vegetables.
Wash the tomatoes and remove the stalks. Cut a 1 cm (½ inch) slice from the tops. Press the tomatoes gently to expel the seeds and excess moisture. Sprinkle them inside with salt and leave upside down to drain.
Cut the meat into small dice about the size of peas and put in a large bowl. Add
Follow the same method using
Cut the bread into small dice and toast in a heavy frying-pan until golden.
Pile the stuffing (2) into the tomato shells (1), pressing it down well. Put the little grilled croûtons on top, and cover with the tomato ‘lids’. Arrange the stuffed tomatoes in a roasting-tin just large enough to hold them, sprinkle with
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