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Stuffed tomatoes

Stuffed tomatoes Cook Expert

Preparation : 15 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
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for 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, peeled and quartered
2 garlic cloves, peeled, germ removed
250 g herbed sausage meat
paprika
8 tbsp milk
8 g flat-leaf parsley, washed
300 g minced steak
salt, 5 peppercorn blend
1Preheat the oven to 180°C (170°C fan, gas mark 4). Wash and dry the tomatoes, cut off the tops; 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 HERB BREADCRUMBS and STUFFING.
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 for 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 for 20 seconds, until evenly blended.
Assembly:
1Generously fill the tomatoes with stuffing.
2Put the stuffed tomatoes into an oiled gratin dish, sprinkle with herb breadcrumbs, cover with the reserved tomato tops, drizzle with olive oil; bake for 35-45 minutes, depending on the size of tomatoes.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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