Stuffed Roast Tomatoes

Directions

1. 1
   Preheat oven to 425F
2. 2
   Cut off the tops of the tomatoes and use a spoon to remove the flesh and seeds (reserve these).
3. 3
   Place the tomatoes upside down on a baking tray so that the juices drain out.
4. 4
   Fry the shallots and ground beef in a little oil until cooked through.
5. 5
   Add the flesh from the tomatoes, the white wine, thyme and bay leaf and reduce the liquid by two thirds.
6. 6
   When the mince has reduced, stir in the garlic paste, the tomato paste and chili powder.
7. 7
   Spoon some of the cold mashed potato into each of the hollowed tomatoes and then pour in the beef mixture.
8. 8
   Top with slices of the cheese and bake in the oven for 10-15 minutes.
9. 9
   Serve garnished with some of the beef stuffing and drizzle the juices from the pan over the tomatoes.