Petits Farcis - Provençe Stuffed Baked Vegetables

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 4 -5 round courgettes
• 4 -5 large beefsteak tomatoes
• 4 tablespoons olive oil
• 2 red onions, peeled and finely chopped
• 2 -4 garlic cloves, peeled & crushed
• 450 g good quality sausage meat
• 50 g tomato puree
• 4 tablespoons wine
• 2 tablespoons flat leaf parsley, chopped finely
• 50 g parmesan cheese, grated
• 100 g fresh breadcrumbs
• salt
• fresh ground black pepper
• parsley (to garnish) or basil leaves (to garnish)

Recipe

• 1 pre-heat oven to 200c/400f/gas 6.
• 2 grease a roasting tin or a tian (earthenware dish) with some olive oil.
• 3 cut the tops of the courgettes and tomatoes, keeping the lids.
• 4 using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
• 5 place the courgettes and tomatoes into the oiled tin or tian.
• 6 chop up the tomato and courgette flesh finely and place into a bowl.
• 7 heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
• 8 add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
• 9 add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
• 10 add the tomato puree and stirring occasionally, cook for a further 10 minutes.
• 11 remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
• 12 season well with salt and freshly ground black pepper.
• 13 spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
• 14 drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the wine.
• 15 bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
• 16 serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. all that is needed then, is some crusty bread, good wine, good company and maybe some sun!