8 ripe beef tomatoes
1 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves of garlic, finely chopped
250g /9 oz/ 1 cup minced vegan beef
1 tbsp rosemary leaves, finely chopped
2 tbsp vegan Parmesan, grated
1.Using a teaspoon, hollow out the tomatoes, discarding the seeds.
2.Sprinkle the insides with little salt and leave to drain upside down for 30 minutes.
3.Meanwhile, fry the onion and garlic in the oil until translucent.
4. Add the beef and rosemary then turn up the heat and fry. Stir until the beef is cooked and then season.
5.Stir in the Parmesan and leaves to cool.
6.Preheat the oven to 200°C (180° fan) / 400F/Gas 6.
7.Fill the tomatoes with the beef mixture and place in a roasting tin.
8.Drizzle with olive oil and bake in the oven for 30 minutes, or until the tomatoes are soft but retaining their shape.
9.Serve hot or warm with salad.