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Tomates Farcies

Such a favourite is this in our house that I have to make a few extra just so that they can be reheated for the children the next day.  A very simple and tasty way to cook the new season’s first crop tomatoes.  This recipe serves 4 greedy people!

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10 large tomatoes
1 pack sausagemeat
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
Freshly grated nutmeg
Black pepper

1) Preheat your oven to 200 centigrade, 180 fan.  In a bowl, combine everything but the tomatoes using your hands – it will be sticky but not to worry!

2) Cutting around in a circular motion, take the tops off the tomatoes and scoop out all the seeds and core with a sturdy teaspoon.  Don’t chuck the bits away – you can use them in a sauce or even sieve them and drink it!

3) Get out a gratin dish big enough to hold the tomatoes snugly and drizzle the olive oil over the bottom.

4) Fill the tomato cavities with sausagemeat filling and replace the tops.  Place in the dish and bake, uncovered, for about 45 minutes until the tops are just beginning to char a little.  We eat these with plain basmati rice and perhaps some steamed broccoli or stir-fried asparagus.  Enjoy!

Created by Tiffany Nestour of Kentish Town using farm-direct ingredients.


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Thanks so much for supplying us with such delicious, nutritious food in 2017. I was diagnosed with breast cancer in February this year and have had chemo, surgery and radiotherapy, which I finally finished this morning! During treatment I have had much less energy than usual and so have spent more time at home.

Carmel, EC1

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