By Claire
Nutritional Info(100g)
- Tomatoes
- Olive oil
- Lamb mince
- Onion
- Garlic
- Oregano
- Tomato purée
- Parmesan
- Black pepper
- Salad
Ingredients
- 4 large, ripe vine tomatoes
- 2 tsp extra virgin olive oil, plus extra for drizzling
- 200g/7oz lamb mince
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried oregano
- 1 tbsp tomato purée
- 30g/1oz Parmesan, finely grated
- salt and black pepper
- green salad, to serve
Method
-
Preheat the oven to 220C/200C Fan/Gas 7. Cut the top off each tomato and scoop out the tomato flesh with a teaspoon. Roughly chop the flesh and set aside.
-
Heat the oil in a small frying pan and add the lamb mince with the onion and garlic powders and dried oregano. Cook over a medium heat for 3 minutes, stirring and chopping using two wooden spoons to break up the mince. Add the chopped tomato flesh and tomato purée and cook for 2–3 minute more. Season well with salt and pepper and stir in half the Parmesan.
-
Put the scooped-out tomatoes in a small roasting tin or baking tray. Fill with the lamb mixture, sprinkle over the rest of the Parmesan and bake for around 10 minutes, or until the tomatoes are softened but not falling apart. Drizzle with a little more olive oil and serve with a green salad
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