Tomato farcies (Toulouse sausage stuffed tomato)

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Toulouse sausage meat, a few herbs and top quality tomatoes is all Henry Harris needs to create this heavenly dish. Henry prefers the Sicilian Vesuvio variety for this tomato farcies recipe, but large bull's heart tomatoes will work just as well.

First published in 2015
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Preheat the oven to 170°C/gas mark 3.5
Remove the tops of the tomatoes and set aside. Carefully scoop out the pulp of each tomato and place in a bowl, leaving the flesh attached to the skin
Place a pan over a low-medium heat and add oil. Once the oil is hot, add the shallots and sweat for 5 minutes, or until translucent and soft. Stir in the reserved pulp and cook for 10 minutes, or until reduced to a jam-like consistency. Transfer to a plate and allow to cool
Add the sausage meat to a bowl with the herbs, lemon zest and cooled tomato pulp mixture. Fry off a teaspoon of the sausage mix to cook through and taste it - adjust the seasoning of the raw mix if necessary, or add some garlic if desired
Season the insides of the scooped-out tomatoes and stuff the sausage mix into the cavities, to just below the brim. Place the lids onto the tomatoes and transfer to a roasting tin, along with the white wine. Cover the tray with foil and cook in the oven for 30 minutes
After this time, remove the foil and increase the heat to 180°C/gas mark 4. Cook for a further 10 minutes - if the wine looks like it might evaporate completely, add a splash of water
Remove the tomatoes from the oven and ensure that the sausage meat is completely cooked through - a temperature probe inserted into the centre should read at least 72°C
Plate the tomatoes and spoon pan juices over the top. Serve immediately
First published in 2015

Henry Harris’s cuisine recalls the fine traditions of French bourgeois cooking with affection and generosity.

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