STUFFED TOMATOES

 Preparation time  :  15 minutes 

Cooking time        :   30 minutes

Serves                   :    6 

250 grams chicken mince

200 grams Goa Sausage

1/4 cup burghul (cracked wheat)

1/4 small onion leek, finely chopped

1 tablespoon finely chopped parsley

1 teaspoon finely chopped basil

1/3 cup hot water

2 teaspoons olive oil

6 large firm tomatoes

 1.  Preheat oven to 180 degrees centigrade.  Brush a deep baking dish with         

     oil. 

2.  Place burghul in a small bowl and add hot water.  Set aside for 15 

      minutes.  Squeeze excess moisture from burghul.

3.  Heat oil in a heavy based frying pan; add onion leek, chicken mince and     

     chopped Goa Sausage  and cook for 10 minutes.  Use a fork to break

     up any lumps as mince cooks.  Add 1/4 cup red wine and cook for a

     further ten minutes till all the water has evaporated.  Transfer to a mixing

     bowl.

4.  Add burghul, parsley, and basil and combine thoroughly.

5.  Cut a 2 cm slice from the base of each tomato and scoop out seeds and

      membrane.  Fill cavity with mince mixture, replace tops.

6.  Brush each tomato all over with oil and place in prepared dish about 3 cm

    apart.  Bake for 30 minutes.

  Last modified: September 19, 2007