For four people

• ◆     4 bull's heart tomatoes, or similar
• ◆     olive oil
• ◆     3 shallots, finely chopped
• ◆     500g of Italian sausage meat
• ◆     1 tbsp of parsley
• ◆     1/2 tsp fennel crushed
• ◆     1/2 tsp rosemary
• ◆     1/2 lemon, zested
• ◆     Sea salt and pepper
• ◆     250ml of white wine

How to make:

Preheat the oven to 180°C

Remove the tops of the tomatoes and set aside. Scoop out the pulp and seeds   of each tomato and place pulp in a bowl, leaving the flesh attached to the skin. (try and separate the seeds from the pulp as much as possible)

Place a pan over a low-medium heat and add oil. Once the oil is hot, add the shallots and sweat for 5 minutes, or until translucent. Stir in the reserved pulp and cook for 10 minutes, or until reduced to a jam-like consistency. Transfer to a plate and allow to cool

Add the sausage meat to a bowl with the herbs, lemon zest and cooled tomato pulp mixture. 

Stuff the sausage mix into the cavities, to just below the top. Place the lids onto the tomatoes and transfer to a roasting tin, along with the white wine. Cover the tray with foil and cook in the oven for 30 minutes

After this time, remove the foil and increase the heat to 180°C/gas mark 4. Cook for a further 10 minutes to brown the tomatoes  if the tin looks dry, add a splash more wine or water.

Remove the tomatoes from the oven and ensure that the sausage meat is completely cooked through         

Plate the tomatoes and spoon pan juices over the top. Serve immediately with some fresh crusty bread.

The stuffed tomatoes are good followed by the Smoked Haddock or  Chicken alla Diavola you don’t really want a second which contains tomatoes.

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