Stuffed Tomatoes

Name: Stuffed Tomatoes
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Ingredients: 8 large tomatoes; 8 ounces ground veal or pork; A knob of butter; 4 slices hard toast, crumbled; 1 to 2 eggs, beaten; 3 tablespoons chopped parsley; 1 clove garlic, chopped; Freshly grated nutmeg; Salt; Black pepper, freshly ground; Oil

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Watch how to make this recipe.

Stuffed Tomatoes

0 Reviews

Level: Easy

Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

186

Total Fat

11

Saturated Fat

4

Carbohydrates

13

Dietary Fiber

3

Sugar

5

Protein

9

Cholesterol

52

Sodium

491

Total: 1 hr 15 min
Prep: 45 min
Cook: 30 min

Level: Easy
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

186

Total Fat

11

Saturated Fat

4

Carbohydrates

13

Dietary Fiber

3

Sugar

5

Protein

9

Cholesterol

52

Sodium

491

Total: 1 hr 15 min
Prep: 45 min
Cook: 30 min

Ingredients

8 large tomatoes

8 ounces ground veal or pork

A knob of butter

4 slices hard toast, crumbled

1 to 2 eggs, beaten

3 tablespoons chopped parsley

1 clove garlic, chopped

Freshly grated nutmeg

Salt

Black pepper, freshly ground

Oil

Directions

Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour.
Preheat the oven to 350 degrees.
Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, nutmeg, salt and pepper to taste.
Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomatoes. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in the oven for 30 minutes.