Tomatoes stuffed with meat

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Tomatoes stuffed with meat

Tomatoes stuffed with meat

Tomatoes stuffed with meat
Tomatoes stuffed with meat
Number of people

8 medium tomatoes

Basil and fresh parsley

600 g of ground beef, not too lean (you can mix beef and pork or veal, or all three together)

8 slices of salted bacon 5mm thick x 3cm x 8cm

1 knob of butter

1 medium onion, finely chopped

1 clove garlic, finely chopped



2 bay leaves

Preparation: 15 min
Cooking time: 1 h
Step 1
Heat the oven to 400°F (205°C).
Step 2
In a frying pan, heat the butter and brown the garlic. Add the onion and cook for a few minutes. Book.
Step 3
In a bowl, mix the meat (uncooked) well with the onion and garlic mixture, adding a little finely chopped persl and salt and pepper. Book.
Step 4
Remove the cap from the tomatoes by cutting a cone inside so that the tomato can be stuffed. Set aside the cones.
Step 5
Place the tomatoes in an ovenproof dish and use the cones to insert them between the tomatoes so that they do not tip over and hold well. Finely chop the parsley and basil. Sprinkle them inside the tomatoes.
Step 6
Season with pepper too. Shape the meat into eight balls and stuff the tomato.
Step 7
Place a slice of bacon on each stuffed tomato. Insert the bay leaves into the bottom of the dish.
Step 8
Put in the hot oven and cover with aluminium foil which you will remove after 1/2 hour of cooking.
Step 9
Lower the heat to 350°F (180°C) and cook for at least another hour or until the salted bacon is well roasted.
Author's note
Recipe from my French mother. Delicious with rice or pasta. Best with lean salted bacon. I prefer half beef and pork.

I add my grain of salt

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