Nutrition Facts
6 servings
6
Recipe for Stuffed Tomatoes
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These stuffed tomatoes are the perfect solution if you are looking for a comforting recipe for your guests. With their generous and flavorful filling, they will delight the taste buds of your whole family. The recipe skillfully combines ground meat, vegetables, and spices for a tasty result. Baking allows the flavors to blend harmoniously, while the melted cheese adds an irresistible creamy touch.
Ingredients
6 Stuffed tomato
4 Egg
1 Zucchini
1 Onion
3 Carrot
Veal stock
Double concentrated tomato paste
Garlic
Provençal herbs
Parsley
Olive oil
Powdered sugar
Sweet pepper
Ginger
Bay leaf
Salt
Pepper
Directions
1
Wash and hollow out the tomatoes. Blend the flesh with 1/3 of the can of tomato paste, set aside.
2
Prepare the filling: finely chop the onion and sauté it in olive oil. Similarly chop the zucchini and carrots and add them with the onion. Add the stock, spices, and herbs, reserving a bit of garlic and the bay leaf. Let it simmer well for 20 minutes. Add the remaining tomato paste. Adjust the flavor with sugar. Remove from heat and incorporate the ground meat and eggs, mixing well with your hands.
3
Stuff the tomatoes with the filling. Sprinkle with grated cheese and close the tomato. There should still be quite a bit of filling left.
4
Prepare the sauce: cook the blended tomatoes. Add sugar to sweeten the tomatoes. Add the remaining garlic and bay leaf. Once cooked, stir in the filling, which will create a bolognese. Let it cook for a bit.
5
Finally, pour the sauce around the tomatoes. Bake in the oven at 210°C (thermostat 7) for 20 to 25 minutes.
Ingredients
Ingredients
6 Stuffed tomato
4 Egg
1 Zucchini
1 Onion
3 Carrot
Veal stock
Double concentrated tomato paste
Garlic
Provençal herbs
Parsley
Olive oil
Powdered sugar
Sweet pepper
Ginger
Bay leaf
Salt
Pepper
Directions
Directions
1
Wash and hollow out the tomatoes. Blend the flesh with 1/3 of the can of tomato paste, set aside.
2
Prepare the filling: finely chop the onion and sauté it in olive oil. Similarly chop the zucchini and carrots and add them with the onion. Add the stock, spices, and herbs, reserving a bit of garlic and the bay leaf. Let it simmer well for 20 minutes. Add the remaining tomato paste. Adjust the flavor with sugar. Remove from heat and incorporate the ground meat and eggs, mixing well with your hands.
3
Stuff the tomatoes with the filling. Sprinkle with grated cheese and close the tomato. There should still be quite a bit of filling left.
4
Prepare the sauce: cook the blended tomatoes. Add sugar to sweeten the tomatoes. Add the remaining garlic and bay leaf. Once cooked, stir in the filling, which will create a bolognese. Let it cook for a bit.
5
Finally, pour the sauce around the tomatoes. Bake in the oven at 210°C (thermostat 7) for 20 to 25 minutes.
Notes
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marie-claude-r30
Stuffed tomatoes Super good! My whole little family loved it, and they are picky about zucchini and carrots. My suggestion: I didn’t add any chili (but my children are young) or the Italian sauce because I didn't know what it was. -
Ange
Sorry, but I'm not convinced by your recipe. I followed your recipe, which lacks many details. In short, it wasn't well-received at home. Sorry, it required a lot of work for an average result. I will return to my stuffed tomatoes recipe with meat and bread from the day before. -
Piad
Super good, thank you, will do it again.
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EN