Simple stuffed tomatoes
Stuffed tomatoes are jewels from our childhood that remind us of the taste of good things and that of family meals, in the sun, or despite the rain. Very affordable to cook, here is a basic version for pressed cordon bleu and beginner aprons. To customize with herbs, spices, dried fruits and everything you want
- 500g sausage meat
- 4 beefsteak tomatoes
- 2 eggs
- 5 or 6 slices of bread (hard, fresh or sandwich bread)
- 10 cl of milk
- 2 tbsp. olive oil
- salt pepper
- Preparation15 mins
- Cooking45 mins
- 1.While your oven preheats to 210°C (th.7), cut the top of each tomato and keep each cap aside. Using a spoon, scoop out 2/3 of its flesh to turn it into a kind of bowl that can hold the stuffing.
- 2.In a bowl, start by whisking together (with a fork) half of the milk with the eggs. Then add the tomato pulp and seeds (do not hesitate to mix them with a little oil), as well as the bread or crumbled breadcrumbs (or why not breadcrumbs). Add the rest of the milk to soak everything well, and mix. Finally, add your minced meat, breaking it up as best as possible with your fingertips. Complete with a seasoning of salt and pepper, and mix everything with a spoon or by hand.
- 3.Fill the tomatoes with the stuffing, place them in a dish (ideally over an interior grill that will allow them to disgorge), sprinkle them with olive oil and bake them for about 45 minutes, adding the caps at the end Cooking. During cooking, take a saucepan and cook the rice, semolina or cereals that you have planned as an accompaniment.
Nutritional value per 100g: 133 kcal
The beefsteak tomato being only one of the members of the great family of stuffed vegetables, do not hesitate to decline this recipe with other tomatoes, or with round zucchini, small aubergines or pretty peppers. And to flavor, the stuffing, even more, add chopped basil, coriander, flat-leaf parsley or mint.