About this recipe:Simple veal stuffed tomatoes, or you can use beef mince. The Parmesan cheese and parsley offer a lot of flavour. I love this recipe when tomatoes are in season, and like to use the ones from my garden.
Makes: 12 tomatoes
12 large tomatoes
3 tablespoons olive oil
1 large onion, chopped
500g minced veal
40g dry bread, cubed
1/2 bunch fresh parsley, minced
40g grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Slice the top off each tomato. Hollow out the tomatoes. Reserve the pulp.
Heat 1 tablespoon of the olive oil in a frying pan, and cook and stir the onion with a pinch of salt until translucent, about 3 minutes. Add the minced veal, and cook and stir until golden, about 5 minutes.
Stir in the pulp and season with salt and pepper. Simmer for 5 minutes.
Meanwhile, soak the bread cubes in the milk. Stir the bread mixture, the parsley and Parmesan cheese into the veal mixture.
Place the tomatoes in a baking dish and fill each tomato with the veal mixture. Replace the tops of the tomatoes over the stuffing. Sprinkle with the remaining 2 tablespoons of the olive oil.
Bake in the preheated oven until heated through, about 30 minutes.