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.
Utensilios/Equipment/Ustentsiles
- Chopping board
- Chef's Knife
- Spoon
- Spatula
- Pyrex or baking dish
- Kitchen Tongs
Ingredientes/Ingredients/Ingrédients
- 4 tomatoes prefer beefstake or heirloom
- 1 garlic clove
- ¼ finely chopped onion
- 250 g ground meat
- 50 g finely chopped parsley
- 1 egg
- 60 g panko or breadcrumbs
- 200 g finely minced vegetables carrot, potato, zucchini, peas
- ½ finely chopped shallot
- Salt & Pepper to season
- 1 drizzle oil
Preparación/To Prepare/Préparation
- 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.
Notas/Notes
Pre-heated Oven at 350 °F (180 °C)