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“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.”
2hrs 30mins

Ingredients Nutrition


  1. Heat a tablespoon of olive oil in a large frying pan over a medium heat.
  2. Add the garlic and cook for a moment until aromatic, then add the oregano and stir.
  3. Add the lamb, season and fry, stirring often, until it changes colour.
  4. 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.
  5. 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.
  6. 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.
  7. Stir the breadcrumbs, the eggs and feta into the lamb, then stuff this into the tomatoes, levelling off the surface at the top.
  8. 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).
  9. 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.
  10. Arrange all the tomatoes stuffed-side up in the casserole.
  11. 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.
  12. Remove from the heat and leave to stand for 15 minutes.
  13. Serve hot or at room temperature, drizzled with a little olive oil and scattered with parsley.

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