Baked stuffed tomatoes
5 servings
60 minutes
Baked stuffed tomatoes are a refined dish of European cuisine that embodies a harmony of flavors and textures. Its history is rooted in Mediterranean gastronomy traditions where fresh vegetables, meat, and cheese formed the basis of the diet. Juicy tomatoes are filled with a fragrant mixture of minced meat, vegetables, and spices before being baked to a golden crust. Melted parmesan adds tenderness and richness to the flavor. The dish is perfect for a cozy family dinner or a festive feast. It pairs well with herbs, fresh bread, or light wine, highlighting the natural flavor nuances of the ingredients. These stuffed tomatoes are not just food but a true gastronomic delight that reveals the richness of European cuisine.
1
Prepare the products.
2
Wash the tomatoes and cut off the top part.
- Tomatoes: 10 pieces
3
Carefully scoop out the flesh with a spoon.
- Tomatoes: 10 pieces
4
Preserve the inside and juice.
- Tomatoes: 10 pieces
5
Place the empty tomatoes in a baking dish.
6
Pour vegetable oil into the pan.
- Vegetable oil: 50 ml
7
Sauté the vegetable mix for 10 minutes.
- Mexican vegetable mix: 300 g
8
Add garlic.
- Garlic powder: 1 tablespoon
9
To salt.
- Salt: 1 teaspoon
10
Add minced meat.
- Mince: 500 g
11
Add spices to the meat and cook for another 10 minutes.
- Meat spice blend: 1 teaspoon
12
Then add sour cream and cook for another 5-10 minutes.
- Sour cream: 3 tablespoons
13
Grate the cheese and add half to the mixture of vegetables and minced meat, mix, bring to a boil, and remove from heat.
- Parmesan (Parmigiano Reggiano): 200 g
14
Add the tomato flesh to the mold.
- Tomatoes: 10 pieces
15
Pour in all the tomato juice that was saved during preparation.
- Tomatoes: 10 pieces
16
Sprinkle the second half of the cheese on top of the tomatoes.
- Parmesan (Parmigiano Reggiano): 200 g
17
Place in the oven for 20 minutes at 180 degrees.
18
Let the cooked tomatoes cool down a bit.
19
Portion out and serve at the table.