Greek Stuffed Tomatoes
"There is no particular cultural derivation for stuffed tomatoes, but the combination of lamb, oregano and feta will hopefully transport you to a sunny Greek isle. The tomatoes should be on the small side for beefsteak, so they can be packed closely together in the baking dish to prevent their sides from splitting."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and finely chopped
- 4 tablespoons fresh oregano, leaves
- 1 lb ground lamb
- 2⁄3 cup dry white wine
- 8 (7 ounce) beefsteak tomatoes
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch superfine sugar
- 2 ounces breadcrumbs
- 2 eggs
- 7 ounces feta cheese, crumbled
- 2 tablespoons flat leaf parsley, chopped
directions
- Heat a tablespoon of olive oil in a large frying pan over a medium heat.
- Add the garlic and cook for a moment until aromatic, then add the oregano and stir.
- Add the lamb, season and fry, stirring often, until it changes colour.
- Add the wine, turn the heat up and cook until all the liquid evaporates. Transfer the lamb to a large bowl with a slotted spoon to drain the fat and leave to cool.
- Remove a lid from each tomato and either discard or keep for the stockpot. Using a spoon, scoop out the insides, reserving them in a bowl.
- Purée these in a food processor with a little salt, pepper and sugar. Sprinkle the inside of each tomato with a little sugar and place upside down on a double layer of kitchen paper to drain for 20 minutes while you finish preparing the stuffing.
- Stir the breadcrumbs, the eggs and feta into the lamb, then stuff this into the tomatoes, levelling off the surface at the top.
- Over a medium heat, pour 3 tablespoons of olive oil into a large cast-iron casserole that will hold the tomatoes snugly in a single layer (this helps to contain their sides as they cook).
- Add half the tomatoes, stuffed-side down, and cook for about 5 minutes until the stuffing goes a deep gold, then loosen them with a palette knife or spatula, gently turn the right way up, and transfer to a plate while you cook the rest in the same way.
- Arrange all the tomatoes stuffed-side up in the casserole.
- Spoon 1 2/3 cups of the reserved tomato purée around the tomatoes, bring it to a simmer and then cook, uncovered, over a very low heat for approximately 1½ hours, until it forms a rich, well-reduced sauce.
- Remove from the heat and leave to stand for 15 minutes.
- Serve hot or at room temperature, drizzled with a little olive oil and scattered with parsley.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
