Turkey Stuffed Onions in Tomato Sauce recipe

Method

1. Heat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
2. Peel 4 large onions and cut them in half through the root. Simmer them in water for 10 minutes until slightly softened, then drain and leave until cool enough to handle.
3. Carefully separate the onion layers, keeping the largest layers intact for stuffing. Finely chop the smaller inner onion pieces.
4. Finely chop the garlic.
5. Heat 1 tbsp plain cooking oil in a frying pan over a medium heat. Cook the chopped onion pieces for 5 minutes until softened, then add the garlic and cook for 1 minute.
6. Add the turkey mince and cook for 6-8 minutes, breaking it up well, until lightly browned.
7. Stir in half of the tinned tomatoes, season with salt and black pepper, and simmer for 5 minutes until slightly thickened.
8. Arrange the larger onion layers in a baking dish. Spoon the turkey mince mixture into them, packing gently.
9. Pour the remaining tinned tomatoes around the stuffed onions in the dish.
10. Cover loosely with foil and bake at 190°C (Fan 170°C, 374°F, Gas Mark 5) for 25 minutes, then remove the foil and bake for a further 10 minutes until the onions are tender and the sauce is bubbling.
11. Leave to rest for 5 minutes before serving.