Stuffed Tomatoes with Meat Filling

This delightful dish highlights the versatile use of tomatoes, transforming them into a canvas for a savory meat filling. It combines the richness of mixed ground meat and the freshness of herbs, making for a wonderfully satisfying meal. Similar recipes often call for various regional spices, but this version keeps it simple and aromatic, letting the main ingredients shine. The recipe caters to both those in search of an easy weeknight dinner and those wanting to impress guests with a classic, comforting dish. The contrast between the juicy tomato and the hearty filling adds complexity in texture and taste. Notably, the addition of basil and parsley imbues the dish with a refreshing and fragrant touch. The recipe, while straightforward, enables even novice cooks to produce something that feels both rustic and gourmet. A gentle blend of spices enhances the meat without overpowering the delicate essence of fresh produce. Finally, the slight creaminess from sour cream topping creates a perfect balance, making this dish an all-season favorite.

Ingredients

Main Ingredients:

• 4 plum tomatoes
• 400 g mixed ground meat
• 1 bunch of spring onions
• 1 tsp spicy mustard
• 1 bunch of parsley
• 1 bunch of basil
• 1 tbsp breadcrumbs
• 1 egg
• 2 tbsp sour cream

Spices:

• White pepper
• Salt

Oils and Fats:

• 1 tbsp butter
• 1 tbsp vegetable oil

Preparation Time

• Total: 50 minutes

Step-by-Step Instructions

1. Preheat your oven to 200°C (392°F).
2. Wash the tomatoes, cut off the top parts, and carefully scoop out the insides using a small spoon. Collect the tomato pulp and chop it finely.
3. Prepare the spring onions by washing, cleaning, and slicing them into thin rings.
4. Heat the vegetable oil in a pan over medium-high heat.
5. Add the ground meat into the pan, stirring and cooking until the meat becomes crumbly and browned.
6. To the cooked meat, add the spring onions and half of the chopped tomato pulp, continuing to cook for another 5 minutes until the juices slightly evaporate.
7. Wash, dry, and chop the fresh parsley and basil finely.
8. Blend the chopped herbs with the minced garlic, mustard, egg, and breadcrumbs, then integrate this mixture with the cooled meat. Season generously with salt and pepper.
9. Carefully stuff each tomato with the meat mixture.
10. Place the stuffed tomatoes in an oven-safe dish.
11. Mix the remaining tomato pulp with the sour cream and season with extra salt and pepper as needed. Spoon this mixture over the stuffed tomatoes.
12. Top each tomato with a small portion of butter to promote even browning and flavor.
13. Bake the tomatoes in the preheated oven for about 25 minutes, reducing the temperature to 180°C (356°F).
14. Once cooked, remove from the oven and allow to cool slightly before serving.

Tips

• Use slightly firm tomatoes to ensure they hold their shape during baking.
• If spicy mustard is unavailable, mix regular mustard with a pinch of chili powder as a substitute.
• Ensure to drain any excess liquid from the tomato pulp to prevent soggy stuffing.

Nutritions

• Calories: 300 per serving
• Protein: 20g
• Carbs: 18g
• Fats: 15g

Variations

• For a vegetarian option, replace the meat with a mix of mushrooms and lentils.
• Add cheese for additional richness, such as mozzarella or feta, to the stuffing or as a topping.

Serving Suggestions

• Garnish with extra chopped basil and parsley for an additional pop of color and flavor.
• Serve alongside a fresh green salad or crusty bread.
• A glass of light red wine pairs beautifully with the savory flavors of this dish.

Best Places

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