Instructions:
Remove the stem core from the tomatoes and score the bottom with a sharp knife. Plunge the tomatoes in boiling hot water for 30 seconds, remove from water and peel off skins.
Roughly chop the tomatoes and onions and fry in the oil until translucent. Mix with the remaining ingredients and leave to chill in fridge for one hour. Remove from fridge and break into 16 even sixed pieces. Roll into balls and brown in a pan that has been coated with non-stick spray.
Once browned, place on a tray and bake in a 180°C oven for 30 minutes or cooked through. Serve.
