Tomates farcies au four

Steps

1. Sauté the chopped onion and garlic in oil.
2. Add the ground meat and pour in the red wine.
3. Stir in the peeled tomatoes, season with salt and pepper, and simmer over low heat, stirring frequently.
4. Cut the tops off the 4 tomatoes and scoop out the insides; add the scooped flesh to the meat mixture.
5. Mix and cook briefly, then stuff the tomatoes with the meat mixture.
6. Replace the tomato tops and bake in the oven for a few minutes.
7. Top each tomato with a black olive and garnish with parsley before serving.