This easy recipe by Justine Schofield is packed with flavour and is healthy, too.


  • 8 large ripe tomatoes

  • 500g mince pork

  • 100g mince beef

  • 2 French shallot

  • 2 garlic cloves chopped finely

  • ½ cup chopped parsley

  • 1 egg

  • Olive oil

  • Salt and pepper

  • For the tomato sauce:

  • Can diced tomatoes

  • Bouquet garni

  • 1 garlic clove (whole)

  • 1 medium chopped onion

  • 1 tsp sugar

  • Salt and pepper


  • 1.

    Preheat the oven to 180°C

  • 2.

    Remove the top of the 8 large tomatoes and with a spoon take out the flesh. Keep the tops

  • 3.

    Reserve the flesh in a sauce pan

  • 4.

    In a bowl, mix the meats with the garlic, shallot, egg, parsley, salt and pepper. Mix well until all the ingredients are well combined

  • 5.

    Fill each tomato with the mixture and place one top on each.

  • 6.

    Place in a baking dish (smeared with olive oil) and bake for 45 minutes.

  • 7.

    Tomato sauce:

  • 8.

    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 information

Nutritional analysis per serving (8 servings)

  • Energy 234kj
  • Fat Total 13g
  • Saturated Fat 3g
  • Protein 18g
  • Carbohydrate 12g
  • Sugar 6g
  • Sodium 644mg

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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Preparation Time: 60 minutes

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