Herby stuffed tomatoes

If you're in a hurry, just remove the filling from some herby sausages and use it to stuff the tomatoes. For a lighter result, replace some of the meat stuffing with rice. Serves four.

4 large, firm tomatoes
Salt and freshly ground black pepper
4 tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, minced
300g minced pork
1 egg, lightly beaten
6-8 basil leaves, shredded
3 tbsp finely chopped parsley

Cut the lids from the stalk ends of the tomatoes and reserve. Hollow out the tomatoes with a teaspoon, sprinkle salt inside and leave upside down on a rack to drain. Preheat the oven to 190C. Use a little oil lightly to grease a gratin dish large enough to hold all the toms.

Over a medium-low heat, fry the onion in oil until soft and translucent. Stir in the garlic, cook for a minute and set aside. When cool, mix with the pork, egg and herbs, season and stuff into the tomatoes so it comes 1cm above the top of each tomato. Pop on the lids, place in the dish and bake for about 40 minutes. Leave to cool slightly before eating.