Mince stuffed tomatoes

Mince stuffed tomatoes


4 people made this

About this recipe: Stuffed tomatoes with mince is a delicious way to use abundant tomatoes in season. These stuffed tomatoes are like a late-summer take on cottage pie. Serve with a green veg or leaf salad, and crusty bread.

alwayshungry Ayrshire, Scotland, UK

Makes: 8 stuffed tomatoes

  • 8 firm beef tomatoes
  • 500g lean minced beef
  • 1 onion, finely chopped
  • 1 large carrot, peeled and grated
  • 1 celery stick, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried mixed herbs
  • 1 beef stock cube
  • 1 tablespoon plain flour
  • salt and pepper to taste
  • 150g grated Parmesan or mature Cheddar cheese

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven to 200C / Gas 6.
  2. Slice the tops off the tomatoes and set the tops aside. Scoop out the seedy centres using a teaspoon, and reserve. Leave the tomato shells upside down to drain. Puree the insides of the tomatoes till smooth.
  3. Cook and stir the beef, onion, carrot, celery and garlic in a frying pan over medium heat until browned, about 5 minutes. Add the puréed tomatoes, Worcester sauce, mixed herbs and stock cube. Sprinkle the flour over the whole lot.
  4. Bring to the boil, stir well, then reduce the heat and simmer for 5 minutes, or till much of the excess liquid has evaporated. Season to taste.
  5. Snugly fit the tomatoes in a roasting tin or ovenproof dish. Spoon the beef mixture into the tomato shells. Replace the tops.
  6. Bake in the preheated oven until hot and bubbly, about 15 minutes. Remove the tops, sprinkle with the grated cheese, and return to the oven just long enough to melt the cheese, about 5 minutes.


If you have leftover mash, you can top the tomatoes with a dollop of creamy mash instead of replacing the tomato tops. Sprinkle with cheese and bake as directed.

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