How to make Stuffed Tomatoes with Beef and Herbs

For months I saw them in the different butchers’ windows but I never bought them. Then, one day while visiting friends, they were preparing them for dinner and I asked about them. I researched a bit until I found a recipe that satisfied me, since buying the stuffing made by the butcher didn’t sound appealing to me. I preferred preparing my own stuffing from scratch. Surely the quality of the beef and the amount of fat would vary significantly from what I could produce at home.

Beef Stuffed Tomatoes

A simple recipe that requires little effort to prepare. Also, if served with rice, farro or quinoa, this may be enough for a meal.

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Prep Time20 minutes minutes

Cook Time25 minutes minutes

Resting Time10 minutes minutes

Total Time55 minutes minutes

Course: Main Course

Cuisine: of the World

Keyword: Homemade, tomato

Servings: 4

Equipment

• Chopping board
• Chef's Knife
• Spoon
• Spatula
• Pyrex or baking dish
• Kitchen Tongs

Ingredients

1x2x3x

• 4 (4 ) tomatoes, prefer beefstake or heirloom
• 1 (1) garlic clove
• ¼ (¼) finely chopped onion
• 250 g (1 cups) ground meat
• 50 g (3 tbsp) finely chopped parsley
• 1 (1) egg
• 60 g (4 tbsp) panko or breadcrumbs
• 200 g (1 cups) finely minced vegetables , carrot, potato, zucchini, peas
• ½ (½) finely chopped shallot
• Salt & Pepper to season
• 1 drizzle (1 drizzle) oil

To Prepare

• Once the tomatoes have been washed, cut the top in order to be able to extract all its flesh and seeds with the spoon. This is not going to be used, but you can save it on the side to use for something else where seasoned or crushed tomato is needed.
• In a separate bowl mix the onion, garlic, parsley, shallot and whatever vegetables you chose. Mix it all to incorporate ingredients, and season with salt and pepper. Add the egg having previously beaten it lightly together with the breadcrumbs and mix it all well with the spatula.
• Use the oil to grease an oven-proof baking dish and distribute the tomatoes accordingly. Add salt and pepper to season them and then fill them up with the stuffing. The tomato head will now serve as the cover for them.
• Roast in the over for about 25 minutes. Be sure to let them rest for about 10 minutes on the kitchen counter before serving in order for the temperature to be more pleasant.

Notes

Pre-heated Oven at 350 °F (180 °C)

Nutrition

Calories: 301kcal | Carbohydrates: 25g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 205mg | Potassium: 704mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4676IU | Vitamin C: 40mg | Calcium: 91mg | Iron: 4mg

Tried this recipe?Let us know how it was!

Other ideas for this recipe may include stuffing zucchinis or bell peppers.