Name: Stuffed Tomatoes
Yield: Serves 6–8
Ingredients: sea salt and freshly ground black pepper; 2 rosemary sprigs, stalks discarded and leaves finely chopped; 4 extra large tomatoes; 1 rounded tsp coriander seeds, ground to a powder; 8 basil leaves, roughly chopped; 250 g pork mince; 2 tbsp olive oil, plus extra for oiling; 2 tsp clear honey; 1 tbsp pesto; 2 tsp garlic cloves, finely chopped; 50 g Gruyère cheese, grated

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

During the 1970s and ’80s, many stuffed tomatoes were stodgy and under-seasoned. I created this recipe to show that they can be full of flavour. It is continually hard to find alternative words for ‘delicious’; at the start of the 80s I described these tomatoes as luscious, which is better than ‘tasty’, a word I try to avoid. Why does the dictionary provide us with so few ways to describe one of the most pleasurable sensations in life?