Tomato Farsi | Takeshi Takeshi's Kiwami Meshi / Kiwami-Meshi's recipe transcription

Cut off the stem of the tomato, about 1.5cm long, and slice the bottom into thin slices.
Scoop out the insides of the tomatoes using a spoon.
Sprinkle salt (not listed) on the inside of the tomatoes and turn them upside down.
Finely chop the removed tomato pulp.

Finely chop the garlic, onion, and bacon and add to the frying pan.
Heat the frying pan, and when the onions become transparent, add the tomato pulp from Step 1. Boil over high heat while evaporating the water.
When it becomes a paste, add red wine and Worcestershire sauce and stir-fry until the water evaporates.

Heat oil in another frying pan, add minced meat and sprinkle with salt, pepper and rosemary.
Once the meat is lightly cooked, remove excess oil and water with kitchen paper.
Turn off the heat, add Step 2, mix, then add the butter, turn on the heat again, and mix.

Wipe the moisture from the inside of the tomatoes with kitchen paper.
Fill 3 to about half of the tomatoes. Place the cheese on top and add 3 in the remaining space.

Transfer Step 4 to a heat-resistant container and put cheese on top of the tomatoes. Cover with the stem of the tomato from step 1 and drizzle with olive oil.
Bake in a preheated oven at 200 degrees for 10 to 20 minutes and it's done.