Serves 6 to 12
Ingredients
- 12 medium Tomatoes
- Salt & Pepper
- 1 kg ground Beef or a combination of ground beef, veal and pork
- Olive Oil
- 1 Onion minced
- 3 shallots minced
- 2½ Cloves Garlic minced
- 60 g bread (about 2 slices)
- 1 tablespoon Dijon mustard
- 1 handful chopped fresh Parsley or dried herbes de Provence
- grated Parmesan
- 1½ tablespoons Milk
Method
- Slice the tops off tomatoes and set aside.
- Hollow out the insides and reserve with the tomato tops.
- Pat the tomatoes dry inside with a tea towel, season with salt, and leave upside down on paper towel to drain for about half an hour.
- Chop three tomato tops, and reserve.
- Heat the olive oil in a sauté pan.
- Gently sauté the onions, shallots, garlic, until soft, about 10 minutes.
- Add the meat.
- Season with salt and pepper.
- Cook until fully done.
- Wet the bread and throw it in, breaking it up through the mix with a wooden spoon.
- Stir in the mustard, parsley or herbes de Provence, and Parmesan.
- Check the seasonings.
- Add a spoonful or two of milk, if needed to loosen.
- Preheat the oven to 350°F/180°C.
- Sliver a bit off the bottom of each tomato so they sit flat without wobbling.
- Stuff the tomatoes.
- Set in a baking pan.
- Scatter over a little more cheese.
- Bake until the tomatoes are soft and hot, about 30 minutes.
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