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Medium size tomatoes
Garlic clove
Pancetta, cut into small cubes
Extra virgin olive oil
White wine
Tomato paste
Dried oregano
Dried tarragon
Canned gigante white beans
Tomme de Savoie or parmesan cheese shavings
Basil leaves or fresh thyme
Preheat the oven to 200 °C (400 °F).
Scoop out the tomato pulp so as to form little bowls. Set aside.
In a stainless steal pan, brown the garlic and pancetta in a little bit of olive oil.
Deglaze with white wine, then add the tomato pulp, tomato paste, oregano, and tarragon. Stir until the tomato sauce is smooth.
Incorporate the gigante beans and pancetta.
Stuff the tomatoes with the preparation.
Cook in the oven for 25 minutes or until the tomatoes soften.
Finally, garnish with tomme de Savoie or parmesan cheese shavings and fresh herbs.
