(18) Medium Tomatoes “on the vine”
2 tsp (10 ml) Herbs de Provence
2lbs (900g) pound ground pork
3 garlic cloves minced
2 tsp (15 ml) salt
freshly ground pepper
2 tbsp (30 ml) fresh parsley minced
1 cup (240 ml) diced sandwich bread mixed with 3 tbsp (45 ml) milk
¼ cup (60 ml) dry white wine
Clip vines gently from tomatoes, leaving the stems intact on each tomato at least 1 inch high.
Slice tops off the tomatoes and set aside.
Core tomatoes and remove their interior flesh, transfer to a bowl. (keep for a simple tomato sauce, recipe below)
Place hollowed tomatoes in a shallow, oven safe casserole dish and set aside.
Combine pork, garlic, salt, pepper, herbs de provence, parsley and bread that has been soaked in the milk. Combine with hands until incorporated.
With an ice cream scooper, scoop meat into tomatoes and top with their “lids”.
Add ¼ cup of wine to the bottom of the dish.
Place in a 400F (200C) oven for 45 mins. Reduce oven to 350F (175C). Brush lids with olive oil, cover with foil and bake another 10-15 mins until tomatoes are softened and meat is cooked through.
Serve with white rice. Enjoy!
BETH’S SIMPLE TOMATO SAUCE
2 cups (480 ml) tomato pulp and juice (from cored tomatoes)
2 tbsp (30 ml) dry white wine (Chardonnay or Sauvignon Blanc)
1/4 tsp (1.25ml) salt
1/2 tsp (2.5 ml) herbs de provence
Pepper to taste
1 cup plain tomato sauce
3 tbsp (45 ml) tomato paste
2 garlic cloves
2 tbsp (30 ml) freshly chopped basil
Freshly grated parmesan to taste
Simmer tomato pulp and juice until reduced by 1/3. Add wine and simmer 2-3 minutes.
Add tomato sauce and paste and stir to combine. Add salt, pepper, herbs de provence and garlic. Simmer for 15-20 mins until flavors mellow and sauce sweetens.
Add freshly chopped basil and toss with pasta of choice and top with freshly grated parmesan cheese. Enjoy!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!