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Author Notes: This dish brings back childhood memories as my mother makes the best stuffed veggies (her favourite are stuffed capsicums) in the whole wide world. There is a tiny secret that makes most of her dishes special. She likes to add bacon, pancetta or prosciutto to all her stuffed veggies, and with a good quality of any of those we always end up with a marvellous dinner. Nothing lifts a dish to a masterpiece as good, cured and preferably smoked piece of bacon! —Jasmina Gajic
- 12 pieces tomatoes
- 1 piece diced onion
- 1 piece diced carrot
- 2 pieces diced stalk celery
- 500 grams grass fed mince beef meat
- 50 grams prosciutto
- 1 piece fresh bay leaf
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon good quality balsamic vinegar
- 2 tablespoons olive oil
- 2 pieces of mozzarella
- 3 tablespoons of grated parmesan
- 2 pieces spring onions finely chopped
- Slice the tops of tomatoes and set aside. Scoop out tomato flesh with a small spoon and keep it aside.
- Chop prosciutto to approximately 1x1 cm pieces.
- Sauté the onion, carrot and celery with bay leaf for a few minutes. Add the meat and stir until it is almost cooked. Pour in tomato flesh and cook on a low temperature until liquid is reduced. Add the balsamic vinegar, salt and pepper and leave it to cool down for a few minutes.
- Arrange tomatoes, cut side up, in an olive oil greased baking dish. Stuff meat mixture into tomatoes. Place tops on tomatoes and top up with small pieces of mozzarella. Grate parmesan on top and bake at 180C for 45 minutes. Sprinkle with spring onions before serving.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper