Stuffed tomatoes are a good example of family meal on Sundays in France. This recipe that does not need a very complicated preparation, but it is still a more elaborated than a every day dish. If you want to taste delicious tomatoes baked with a tasty mixture of meat, here is the recipe.
Stuffed Tomatoes Recipe
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Serves: 4 Time: 1 h 30 m Difficulty: Easy
Ingredients
4 very large tomatoes
250 g of minced pork
250 g of ground beef
1 small onion
1 or 2 shallots
1 garlic clove
Herbes de Provence (thym, rosemary, origan…)
Parsley
Olive oil
Sugar
Salt and black pepper
Directions
Wash the tomatoes thoroughly and dry them very well. Cut a slice from the top (the “chapeau “) and scoop out the pulp. Save as much juice as possible.
Salt the tomatoes inside and place them face down on paper towels to drain as much water as possible.
Peel, wash and chop thinly the onion and shallots.
Heat 4 tablespoons of olive oil in a skillet over medium heat.
When the oil is hot, add the onion and shallot and cook for 6 to 7 minutes, until translucent.
Peel the garlic and crush it in a mortar.
Add the crushed garlic to the skillet. Sauté everything another 2 minutes.
Then, add the pulp and the juice of the tomatoes. Sprinkle a teaspoon of sugar, salt and season with Herbes de Provence to taste.
Simmer for about 20 minutes until reduce. While cooking, smash the pulp with a spatula a few times.
Preheat oven to 180°C/350ºF.
In a large bowl, mix pork with beef. Salt and pepper to taste.
Wash and finely chop the parsley leaves.
Mix meat with the tomato sauce and parsley. Reserve some parsley for later.
Flip the empty tomatoes and sprinkle with a pinch of sugar inside.
Stuff each tomato with the mixture of ground meat.
Sprinkle each tomato with chopped parsley and place their “chapeau “.
Bake for about half an hour at mid-height.
It is done. Serve with white rice as side dish . Enjoy!
Hints, Tips, and Tricks
You can sprinkle grated cheese on the stuffed tomatoes before putting their “chapeau “.
If the tomatoes are not very big, prepare two per serving.
If you prefer, use only beef or pork, or even lamb.
You can add chopped bacon to the stuffing mix.
