Stuffed Roast Tomatoes

This simple and tasty appetizer from Jean-Christophe Novelli combines a stuffing of beef, garlic and chilli with a luscious topping of melted cheese.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  large  beef tomatoes, very large
• 2  shallots, chopped
• 7  ounces ground beef
• 1  tablespoon  oil, for frying
• 1⁄2 cup white wine
• 1  sprig fresh thyme
• 1  bay leaf
• 1  teaspoon garlic paste
• 1  teaspoon tomato paste
• 1  teaspoon chili powder
• 7  ounces mashed potatoes, cold (made with olive oil)
• 8  slices cheddar cheese (small slices)

Directions

1. Preheat oven to 425°F
2. Cut off the tops of the tomatoes and use a spoon to remove the flesh and seeds (reserve these). Place the tomatoes upside down on a baking tray so that the juices drain out.
3. Fry the shallots and ground beef in a little oil until cooked through.
4. Add the flesh from the tomatoes, the white wine, thyme and bay leaf and reduce the liquid by two thirds.
5. When the mince has reduced, stir in the garlic paste, the tomato paste and chili powder.
6. Spoon some of the cold mashed potato into each of the hollowed tomatoes and then pour in the beef mixture. Top with slices of the cheese and bake in the oven for 10-15 minutes.
7. Serve garnished with some of the beef stuffing and drizzle the juices from the pan over the tomatoes.