Veal stuffed tomatoes

Veal stuffed tomatoes


2 people made this

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
  • 100ml milk
  • 1/2 bunch fresh parsley, minced
  • 40g grated Parmesan cheese

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Preheat the oven to 190 C / Gas 5.
  2. Slice the top off each tomato. Hollow out the tomatoes. Reserve the pulp.
  3. 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.
  4. Stir in the pulp and season with salt and pepper. Simmer for 5 minutes.
  5. Meanwhile, soak the bread cubes in the milk. Stir the bread mixture, the parsley and Parmesan cheese into the veal mixture.
  6. 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.
  7. Bake in the preheated oven until heated through, about 30 minutes.

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