Tomates Farcies

Peel and dice the potatoes. Place in a pot with salted water, bring to a boil, and cook for at least 12 minutes until tender.

Drain without rinsing and spread over the base of a baking dish.

Preheat the oven to 190°C (375°F). Wash and chop the parsley. Peel and finely chop the onion.

In a hot pan with olive oil, sauté the onion until lightly golden.

Add sausage meat and cook uncovered over medium heat until browned.

Cut off the tops of the tomatoes and scoop out the flesh using a spoon, being careful not to puncture them. Set aside the pulp in a bowl.

Place the hollowed tomatoes on top of the cooked potatoes.

Chop the tomato tops and add them with the pulp to the sausage in the pan.

Stir in the chopped parsley and tomato sauce. Season with salt and pepper.

Let simmer uncovered for 15–20 minutes until the liquid reduces and the mixture thickens. Adjust seasoning if needed.

Dot the potatoes with small cubes of butter.

Fill each tomato with the thickened sausage mixture.

Sprinkle each tomato with breadcrumbs and place a small piece of butter on top.

Pour 5 cl of water into the bottom of the baking dish.

Bake for 20 minutes, until the tops are crisp and golden.