Ingredients per person:
1 large tomato
1 sausage (cumberland style)
1/2 small onion, minced
1/2 clove garlic, crushed
splash of milk
1 tablespoon fresh breadcrumbs
herbs de provence
salt
pepper
1/2 cup rice
olive oil
For the sauce:
fresh plum tomatoes
olive oil
pinch sugar
Preheat the oven 200C
Chop off the top of the tomato and hollow out the middle, reserving the bits.
Remove the sausage casing and place the meat in a bowl with the onion, garlic, breadcrumbs, milk and seasoning.
Mix together and place it into the tomato, keeping everything light and loose.
Place in a baking dish and bake in the oven.
After 30 mins drain off and reserve any liquid from the dish.
Add the rice to the dish.
Use boiling water to bring the reserved liquid up to 1 cupful, then pour this over the rice.
Stir lightly then drizzle a bit of olive oil over everything.
Put back in the oven for another 30 mins
To make the sauce, chop the tomatoes in half, place on a baking tray, drizzle with olive oil, salt and pepper.
Bake alongside the stuffed tomato for about 45 mins.
Blitz with a hand blender and then push the sauce through a sieve.
Adjust the seasoning – maybe a pinch of salt, a splash of balsamic vinegar?
