![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/stuffed-tomarto.png\" "\\"stuffed-tomarto\\"")
<\/a><\/p>\nRaymond Blanc makes a tasty looking stuffed tomatoes starter on Raymond Blanc Kitchen Secrets.<\/p>\n
Raymond\u2019s ingredients for the tomato sauce to go with the peppers are: 80-100ml\/3-3\u00bdfl oz olive oil, 1 white onion, finely chopped, 2 garlic cloves, crushed and sliced, 2 tbsp tomato pur\u00e9e (if the tomatoes are not very ripe), 1kg\/2lb 3oz ripe plum tomatoes, roughly chopped, 4 pinches salt, 2 pinches freshly ground black pepper, 3 pinches sugar (optional) and 3 fresh basil leaves.<\/p>\n
To prepare the sauce, heat the olive oil in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, or until softened but not coloured.<\/p>\n
Stir in the tomato pur\u00e9e, if using, and cook for one minute before adding the chopped tomatoes. Season to taste with the salt and freshly ground black pepper.<\/p>\n
Bring to a simmer, then cover with a lid and cook over a low heat for a further 20 minutes. Taste again and correct the seasoning if needed, adding the sugar if necessary. Stir in the basil.<\/p>\n
Pass the sauce through a mouli or fine sieve into a pan and set aside until needed.<\/p>\n
The ingredients for the stuffed tomatoes are: 4 x 200g ripe tomatoes, 200g minced pork, 60g fresh breadcrumbs, 1 free-range egg yolk, 1 small shallot, finely chopped, 2 garlic cloves, crushed, 2 tbsp roughly chopped fresh flatleaf parsley, 1 sprig fresh tarragon, leaves picked, roughly chopped, 1 tbsp olive oil, plus extra for brushing and drizzling, 60g Comt\u00e9 cheese, and salt and freshly ground black pepper.<\/p>\n