-
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.
-
5
Transfer the lamb to a large bowl with a slotted spoon to drain the fat and leave to cool.
-
6
Remove a lid from each tomato and either discard or keep for the stockpot.
-
7
Using a spoon, scoop out the insides, reserving them in a bowl.
-
8
Puree these in a food processor with a little salt, pepper and sugar.
-
9
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.
-
10
Stir the breadcrumbs, the eggs and feta into the lamb, then stuff this into the tomatoes, levelling off the surface at the top.
-
11
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).
-
12
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.
-
13
Arrange all the tomatoes stuffed-side up in the casserole.
-
14
Spoon 1 2/3 cups of the reserved tomato puree around the tomatoes, bring it to a simmer and then cook, uncovered, over a very low heat for approximately 1 1/2 hours, until it forms a rich, well-reduced sauce.
-
15
Remove from the heat and leave to stand for 15 minutes.
-
16
Serve hot or at room temperature, drizzled with a little olive oil and scattered with parsley.
