Glazed Childhood Baked Stuffed Tomatoes

Serves 4

METHOD:

Recipe by Jean-Christophe Novelli.

1. Preheat the oven to 160 degrees/Gas Mark 3.
2. Cut a slice off the top of each tomato with a sharp knife and carefully remove the flesh. Take care not to cut through the skin. Reserve the shells and set aside.
3. Heat the flesh in a pan. Add a dash of olive oil and the cumin seeds. Bring to the boil and add the shallots or onions, sugar, tomato puree, tabasco, thyme and half the basil, and sweat gently for 3-5 minutes.
4. Pour in white wine and stir in the beef. Reduce the heat, cover and cook for a further 5 minutes. Add the garlic and remaining basil leaves, and stir to combine.
5. Season the tomato shells and place on a baking tray. Spoon in the beef and bake in the preheated oven for 10-12 minutes.
6. Remove from the oven, top with the cheese and return to the oven to bake for a further 5 minutes. Serve hot. 

INGREDIENTS:

4 beef tomatoes 

4 tablespoons extra virgin olive oil

2 teaspoons of cumin seeds

100g shallots or onions, peeled and diced

2 teaspoons caster sugar

1 tablespoon tomato puree

4 sprigs fresh thyme, stalks removed and chopped

10-12 fresh basil leaves, torn

100ml balsamic vinegar

400g lean minced beef

2 garlic cloves, peeled and chopped
Salt and freshly ground black pepper

100g cheese Leerdammer cheese, sliced