This easy recipe by Justine Schofield is packed with flavour and is healthy, too.
Preheat the oven to 180°C
Remove the top of the 8 large tomatoes and with a spoon take out the flesh. Keep the tops
Reserve the flesh in a sauce pan
In a bowl, mix the meats with the garlic, shallot, egg, parsley, salt and pepper. Mix well until all the ingredients are well combined
Fill each tomato with the mixture and place one top on each.
Place in a baking dish (smeared with olive oil) and bake for 45 minutes.
Add to the reserved tomato flesh the chopped tomatoes. Add all the other ingredients and cook slowly for 30 minutes. Blend and add a tsp of butter. Stir until melted. Pour the sauce over each stuffed tomato.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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