Stuffed Tomatoes

PREP TIME: 20 minutes
COOK TIME: 20 minutes and 1 hour

Ingredients

Great to do with left over Christmas ham or other cooked meat.
Submitted by Chrissy. 
 
12 medium large tomatoes - firm but ripe - with stalk if possible.
Salt
Freshly Ground Pepper
Olive oil
1 large onion - finely chopped.
2 cloves of garlic, crushed
Small handful of flat leaves parsley, chopped
6 - 8 basil leaves, chopped ( you can use fresh thyme or oregano instead)
2 bay leaves
175 gms chopped cooked ham or other meat
2 medium eggs
 


Directions

Cut lid from tomato and reserve.
Use a spoon to removed the seeds and flesh without damaging the skins. Reserve the flesh and seeds
Season the sides with a little salt and turn upside to drain while you prepare the filling.
 
Preheat oven to 190C
Lightly oil a gratin / baking dish large enough to hold the tomatoes.
 
Heat a large frying pan with 3 Tablespoons of olive oil, add onion and cook gently for ten minutes, stirring occasionally.
Add, garlic, parsley and basil then the reserved tomato flesh and seeds and bay leaves.
Stir gently . Cook for a further 5 minutes.
Add the ham or leftover meat and cook a further  2 minutes.
 
Remove from heat.
 
Whisk the egg lightly and add to the stuffing  mixture.
Season.
Remove the bay leaves.
Use a small spoon, stuff the tomatoes, leaving a little room at the top.
Put into the baking dish and put their "lids" back on.
Loosely cover with foil and bake for an hour.
 
Leave to cool for  a few minutes before serving.
 
Can be used for stuffing  red or orange peppers. Small round courgettes and aubergines are good but need baking little first.