Tomatoes Stuffed With Lamb and Pine Nuts

I make these as an accompaniment to my Barbecue Lamb on Mediterranean Salad, see recipe #287541. They are tasty and easy - and look great.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 tomataoes

Ingredients

• 4  tomatoes (vine ripened with stalk still attached work best)
• 1  tablespoon olive oil
• 1  garlic clove, finely sliced
• 1⁄2 onion, finely diced
• 200  g ground lamb
• 1  tablespoon pine nuts
• 1  tablespoon water
• 1  tablespoon  breadcrumbs or 1  tablespoon  bread stuffing mix

Directions

1. Cut the tops off the tomatoes to form the lids, and set to one side. Carefully scoop out the seeds and jelly of the tomatoes with a teaspoon and set aside.
2. Heat up the oil in a smallish saucepan. Add the onion and cook until translucent. Add the garlic and cook a further minute.
3. Add the lamb mince and cook until lightly browned.
4. Add the pine-nuts, reserved tomato flesh and breadcrumbs. Cook a further minute or 2 until the mixture is well combined. Add some water to the mixture if it’s cooking too quickly.
5. Place the tomatoes in shallow baking dish. Spoon the lamb mixture into each tomato, ensuring that they're firmly stuffed.
6. Place the lids on top of the tomatoes and push down on top of the mixture.
7. Cover with foil and bake in a moderate oven for 20-30 minutes.