Veal stuffed tomatoes
(3)
1 hour 10 min
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.
Capucine
2 people made this
Ingredients
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
Method
Prep:30min ›
Cook:40min ›
Ready in:1hr10min
- Preheat the oven to 190 C / Gas 5.
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.
