4 April 2020

Stuffed tomatoes

Main courses

In these days of confinement, here is a recipe that can also be done with your leftover meat, cut in small pieces…

We don’t throw anything, we recycle and kids just love it ! (And special dedication for the beautiful red tulips of the garden !)

 

For 6 people

  • 12 large tomatoes
  • 1kg (2 lb) of minced beef meat
  • 1 tin can of peeled tomatoes
  • 1 tin can of tomato concentrate
    (140g (5 oz))
  • Olive oil
  • 2 red onions
  • 2 tbsp of whole sugar
  • 350ml (11/2 cup) of red wine
  • 1 bay leaf
  • 1 thyme sprig

Cut a slice off the top of the tomatoes and empty them. Cut the flesh in small pieces and place the tomatoes in an ovenproof dish, with a little bit of olive oil at the bottom.

Stir the onions in a frying pan, with a drizzle of olive oil and the whole sugar. Add the minced meat, stirring regularly. When the meat is cooked, add the tomato concentrate and mix. Then add the peeled tomatoes, the cut in pieces fresh tomato flesh, the bay leaf, the thyme sprig and the red wine.

Let simmer for half an hour. If it becomes too dry, add a little bit of water.

Stuff the empty tomatoes with the meat. If there is more, spread it around the tomatoes.

Bake in hot oven for about 3/4h, checking regularly that it doesn’t get too dry. There must be still cooking juice in the bottom of the dish; if not, add a little bit of water.

Serve with mashed potatoes.

Plate: Venise @ Bernardaud

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