| Time | Servings | Difficulty |
|---|---|---|
| 01:00 | 4 | Easy |
Introduction
To share
Stuffed tomatoes are a great classic in family cooking. By replacing pork with veal in this recipe, this dish is more tender and less fatty. Served with a green salad, it is a complete dish.
The extra thing:
- Making a large quantity of flesh allows you to freeze it and always have some on hand.
- For variety, you can make a dish of little stuffed vegetables using round zucchini, peppers, or button mushroom caps.
- Add a minced garlic clove to the stuffing.
Ingredients
| 4 stuffed tomatoes | |
| 0.5 carrot | |
| 1 shallot | |
| 2 tbsp olive oil | |
| 1 tbsp thyme | |
| 1 tbsp parsley | |
| 1 tbsp basil | |
| 4 tbsp breadcrumbs | |
| 125 g ground veal | |
| 175g ground beef |
Instructions
|
1
|
Peel the carrot and the shallot and mix them together.
Heat 1 tablespoon of olive oil in a skillet over medium heat and brown the carrot and shallot mixture. Add the veal broth and reduce by half over high heat. |
|
2
|
Preheat the oven to 210°C.
|
|
3
|
In a salad bowl, mix the carrot and shallot mixture with the minced meat and fine herbs with a spatula. Season.
|
|
4
|
Cut the top of each tomato and empty them of their flesh, keeping a thickness along the skin so that they hold together.
|
|
5
|
Mix the flesh of the tomatoes with the stuffing.
Stuff the tomatoes, sprinkle with breadcrumbs and place the “hat” of the tomato on each tomato. |
|
6
|
Arrange them in the baking dish.
Pour the remaining olive oil over the tomatoes. Bake for 45 minutes and serve. |
