Preheat oven to gas mark 5/190C.
Scoop out the tomato flesh from each tomato and put in a bowl then put to one side.
In a large deep-sided frying pan, heat the olive oil and add the onion. Cook gently till beginning to soften. Then add garlic, one pinch each of the spices and the chillies.
Give it a good stir and then cook for a couple of minutes.
Tip in the mince and stir to break it all up. Cook until no longer pink.
Add the remaining spices, tomato puree, Belazu Rose Harissa, lemon juice, sugar and half the mint.
Mix then stir in the reserved tomato flesh till all is combined.
Add stock and turn up the heat slightly to let boil, then reduce to simmer and let it cook gently for about 20 minutes. It should thicken but still have a wet consistency.
When cooked, taste and season with salt and freshly ground black pepper.
Stir through the pint nuts and remaining mint. Taste and add more Belazu Rose Harissa if you prefer it hotter!
Sit the tomatoes in a roasting tin then spoon the mixture into each and pop the tomato lid on. Add the onion pieces in between the tomatoes. This will help the tomatoes sit up and add a little sweetness. Now cover with foil and bake in the oven. They are best cooked slow and long until soft.
Cook for about 2 hours, then using a slotted spoon, carefully transfer the tomatoes to a serving plate.
Serve with the Greek yoghurt.
(Prima Magazine)
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