Prep. time: 10 minutes
Cooking time: 35 minutes

 A recipe from Cyril Lignac for the M6 television program Tous en cuisine

1. In a pot of boiling salted water, cook the potatoes until tender; drain but do not rinse. Place into the baking dish for the stuffed tomatoes.
2. Preheat the oven to 200° C. Pour a little olive oil into a hot Dutch oven, add the onion and cook until lightly colored. Add the meat and cook.
3. Meanwhile, slice the tops off the tomatoes, hollow them out with a spoon without piercing the skin, and reserve the pulp in a ramekin. Chop up the tops and add to the ramekin.
4. Add the chopped tomato and pulp to the cooked meat, along with the parsley and tomato sauce and cook for 15-20 minutes.
5. Once cooked, place the diced potatoes into the baking dish.
6. Stuff the tomatoes with the meat mixture and top with breadcrumbs. Place the tomatoes on top of the potatoes, dot the tomatoes with butter, add a little water to the dish and bake for 10-15 minutes.