Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr 15 min
45 min
30 min


  • 8 large tomatoes
  • 8 ounces ground veal or pork
  • A knob of butter
  • 4 slices hard toast, crumbled
  • 1 to 2 eggs, beaten
  • 3 tablespoons chopped parsley
  • 1 clove garlic, chopped
  • Freshly grated nutmeg
  • Salt
  • Black pepper, freshly ground
  • Oil


Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour.

Preheat the oven to 350 degrees.

Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, nutmeg, salt and pepper to taste.

Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomatoes. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in the oven for 30 minutes.

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