This is a recipe from my childhood, which my mum would make all the time in the summer when tomatoes are at their best.
For this you will need :
beef tomatoes (count one per person but I always make extra and freeze it in small portions enough for two people – that’s supper sorted for another day !)
1/2 sausage meat, 1/2 mince beef
parsley (I like lots of it)
prepare the stuffing :
take the top off the tomatoes and put them aside. put the tomatoes in an oven-proof dish.
scoop out the middle and put in a chopper
add quarters of onion and parsley, chop until relatively fine (if you prefer it coarse then that’s fine too) (note – you may have trouble chopping the parsley, in which case chop it first on its own or hand-chop it)
decant into a bowl, add the mince and sausage meat, season and mix.
season the inside of the tomatoes before scooping some of the stuffing into it. replace the tomatoes tops, put a knob of butter on each tomato.
I like to add some rice in the bottom of the dish (just a thin layer is enough), in which case I also add some boiling water, don’t forget to also add salt to the rice.
bake in a 200C oven for 45 minutes or until piping hot (all ovens are different and the cooking time also depends on the size of the tomatoes).
I check the rice regularly, if it needs more water then I add a bit more boiling water.