Stuffed Roast Tomatoes

1. 1

   Preheat oven to 425F

2. 2

   Cut off the tops of the tomatoes and use a spoon to remove the flesh and seeds (reserve these).

3. 3

   Place the tomatoes upside down on a baking tray so that the juices drain out.

4. 4

   Fry the shallots and ground beef in a little oil until cooked through.

5. 5

   Add the flesh from the tomatoes, the white wine, thyme and bay leaf and reduce the liquid by two thirds.

6. 6

   When the mince has reduced, stir in the garlic paste, the tomato paste and chili powder.

7. 7

   Spoon some of the cold mashed potato into each of the hollowed tomatoes and then pour in the beef mixture.

8. 8

   Top with slices of the cheese and bake in the oven for 10-15 minutes.

9. 9

   Serve garnished with some of the beef stuffing and drizzle the juices from the pan over the tomatoes.

* Per serving · 4 servings · Values may vary.