Stuffed tomatoes
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84 rates
Preparation : 15 min
Cooking : 45 min
Total time : 1 h Rest : 0 min
6 people
300 g minced beef
50 g white bread, crusts removed
2 clove(s) of garlic
0.5 bunch flat-leaf parsley
1 pinch salt
1 pinch pepper
8 tbsp whole milk
1 onion
250 g herbed sausage meat
100 g stale bread
6 beef tomatoes for stuffing
1 tbsp olive oil
Associated products
RECIPE STEPS
1
Heat the oven to 180°C.
2
Cut off the tops of the tomatoes; scoop out their seeds and flesh (set the flesh aside for the stuffing).
Place upside down on kitchen paper to drain.
- 6 beef tomatoes for stuffing
3
Fit the food processing bowl and the metal blade.
4
Wash the parsley and strip the leaves from the stalk.
Place it in the metal bowl, along with the stale bread.
- 100 g stale bread
- 0.5 bunch flat-leaf parsley
Robot
5
Soak the white bread in the milk.
- 50 g white bread, crusts removed
- 8 tbsp whole milk
6
Quarter the onion.
Put the ingredients into the metal bowl and run the program for about 15 seconds.
- 1 onion
Robot
7
Squeeze the soaked bread to remove the excess liquid and add to the bowl with half the reserved tomato flesh and the other ingredients. Run the program for 20 seconds, until evenly blended.
- 300 g minced beef
- 50 g white bread, crusts removed
- 1 pinch salt
- 1 pinch pepper
- 250 g herbed sausage meat
Robot
8
Generously fill the tomatoes with stuffing.
- 6 beef tomatoes for stuffing
9
Put the stuffed tomatoes into an oiled ovenproof dish. Sprinkle them with breadcrumbs, cover with the reserved tomato tops and drizzle with olive oil.
- 6 beef tomatoes for stuffing
- 1 tbsp olive oil
10
Bake for 45 minutes, depending on the size of tomatoes.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
