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Stuffed tomatoes

Stuffed tomatoes Cook Expert

Preparation : 15 min Resting : -
Cooking : 45 min Equipment :
Difficulty :
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Serves 6-8 :
6 beef tomatoes for stuffing
1 tbsp olive oil
HERB BREADCRUMBS:
100 g stale bread
3 -4 sprigs flat-leaf parsley
STUFFING:
50 g white bread, crusts removed
1 onion, quartered
2 garlic cloves
250 g herbed sausage meat
paprika
8 tbsp milk
8 g flat-leaf parsley
300 g minced steak
salt, 5 peppercorn blend
1Preheat the oven to 180 °C (170 °C fan, gas mark 4). Cut off the tops of the
tomatoes; set aside. Scoop out the tomatoes (remove the seeds and set the flesh
aside for the stuffing); place upside down on kitchen paper to drain. Prepare the
breadcrumbs and stuffing.
2Generously fill the tomatoes with stuffing.
3Put the stuffed tomatoes into an oiled gratin dish, sprinkle with herb breadcrumbs,
cover with the reserved tomato tops, drizzle with olive oil; bake for 45 minutes,
depending on the size of tomatoes.
HERB BREADCRUMBS:
1Fit the food processing bowl with the metal blade. Wash the parsley; remove the leaves and place in the bowl with the stale bread.
2Pulse for 20 seconds using the FOOD PROCESSOR programme to obtain fine crumbs. The parsley will enhance the flavour of the breadcrumbs. Set aside.
STUFFING:
1Soak the white bread in the milk. Fit the food processing bowl with the metal blade. Place the onion in the bowl with the parsley and garlic. Run the FOOD PROCESSOR programme 15 seconds.
2Add the minced steak, sausage meat and bread. Squeeze the soaked bread to remove the excess liquid and add to the bowl with half the reserved tomato flesh; season with paprika, salt and pepper. Press Auto and run the FOOD PROCESSOR programme 20 seconds, until evenly blended.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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