Stuffed tomatoes with minced pork

Rinse the tomatoes and trim off the tops, scoop out the soft pulp and seeds, wipe dry and set aside.

Combine the minced pork and A to make filling.

Stuff the filling into the tomatoes, then brush each tomato and the surface with oil.

Arrange the stuffed tomatoes in an aluminum foil plate, place in the convention oven and bake at 175c for 25-30 minutes.

Heat 1 tbsp of oil in wok, add in water and B, bring to a boil and thicken with cornflour solution.

Spoon over the baked tomatoes and serve.