Stuffed Tomatoes with Lamb and Feta Cheese
Rinse the tomatoes then cut a lid off of each. Scrape out the pulp, leaving a thin shell, and chop the pulp. Peel the onion and garlic and chop finely. Rinse the thyme, shake dry and pluck the leaves.
Heat the oil in a large frying pan and sauté the onion, garlic and thyme. Add the ground meat and stir until crumbly.
Preheat the oven to 200°C (approximately 400°F). Crumble the cheese and mix into the ground lamb along with the pine nuts and season with salt and pepper. Stuff the tomatoes with the filling, place in a baking dish and bake for about 10 minutes.
Mix the chopped tomato flesh with the crème fraîche, season with salt and pepper and spread around the tomatoes. Bake for another 10 minutes. Serve garnished with basil.