Preheat oven to 200C/400F/Gas 6.

Grease a roasting tin or a tian (earthenware dish) with olive oil.

Cut the tops off the courgettes and tomatoes, keeping the lids.

Hollow out the centers of the courgettes and tomatoes, leaving about 1/2" thickness as the "container".

Place the hollowed courgettes and tomatoes into the oiled tin or tian.

Finely chop the tomato and courgette flesh and place into a bowl.

Heat half of the olive oil in a large frying pan, wok or skillet.

Add the chopped onions and garlic, and cook over a medium heat for about 5 minutes, or until softened.

Add the sausage meat and break it up well.

Continue to cook for a further 5 minutes or until the sausage meat has browned.

Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.

Add the tomato puree and, stirring occasionally, cook for a further 10 minutes.

Remove from the heat and add the breadcrumbs, parmesan cheese, and chopped parsley.

Stir well to combine.

Season well with salt and freshly ground black pepper.

Spoon the mixture into the hollowed vegetables.

Place the tops back on the courgettes and tomatoes.

Drizzle the remaining olive oil over and around the stuffed vegetables.

Pour in the white wine.

Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.

Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them.