Greek Meat-filled Tomatoes
1 hr 5 min.
Cut the top off each tomato, keeping the tops to one side. Hollow out the tomato flesh and seeds carefully with a spoon.
In a large frying pan, heat the oil until shimmering. Add the garlic and onion and fry off until they begin to soften. Add the lamb and cook until it starts to brown, stirring to ensure all sides are brown (about 3 minutes).
Sprinkle the sugar, salt and pepper over the lamb with 2 tablespoons of water and cook for a minute or two until it starts to caramelise. Mix the stock cube with the warm water and add to the pan along with the pine nuts. Bring to the boil, turn the heat down mix in the corn flour and simmer for 5 minutes until the stock starts to thicken and reduce. Remove from the heat.
Meanwhile, preheat the oven to 180°C (160 fan) | 350°F | gas 4.
Stuff each tomato with the lamb filling, place the top of each tomato back on. Place in a baking dish and drizzle with a little olive oil and some ground black pepper.
Cook in the middle of the oven for 15-20 minutes until the tomatoes are cooked on the outside and the filling is bubbling. Don’t overcook them otherwise they’ll disintegrate when you serve them. Serve with fresh seasonal vegetables or a light salad.