We usually stuff fresh tomatoes with a cheese snack and a variety of salads. But today I propose to cook baked stuffed tomatoes with meat. The dish looks festive and beautiful, besides, it is very tasty.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Tomatoes are one of the most popular summer vegetables. Let's not miss the golden time and enjoy healthy and delicious tomatoes. From a variety of different dishes, it is surprisingly easy to prepare - baked stuffed tomatoes. You can use anything for the filling, and you can serve them cold or warm. Today I chose the meat filling. This is a great alternative to a hearty vegetable stew. Tomatoes are juicy, aromatic and not only tasty, but also beautiful. That is why a great treat can be served at the festive table. Although the daily menu, tomatoes are also quite diversified. This dish will become a favorite in your family and will not leave anyone indifferent!
Please note that tomatoes are a powerful antioxidant that contains lycopene, which is beneficial for the human body. Eating tomatoes reduces the risk of developing cardiovascular disease, and the vegetable also helps in the treatment of asthma.
For the recipe, choose tomatoes with dense skin, firm, dense and slightly unripe. These will not fall apart during heat treatment and will keep their shape. The ideal choice for baking is cream. They are medium in size, not very watery and withstand heat very well. Well, if you want to make a more dietary version of the dish, then use chicken or cereals, like rice or couscous.
- Caloric content per 100 g - 135 kcal.
- Servings Per Container - 12
- Cooking time - 40 minutes
Ingredients:
- Tomatoes - 12 pcs. (medium size)
- Meat (pork in this recipe) - 300 g
- Onions - 1 pc. (medium size)
- Garlic - 2 cloves
- Basil - a few twigs
- Salt - 2/3 tsp
- Ground black pepper - a pinch
- Any spices and spices to taste
Step by step cooking of baked tomatoes with meat:
1. Wash the meat and pat dry with a paper towel. Cut off the veins, fat and twist through the fine grate of the meat grinder. Also pass the peeled onion through the auger and squeeze out the garlic.
2. Season the minced meat with salt and pepper and add the chopped basil. If you wish, you can add any spices and spices. Stir the minced meat well. You can even do it with your hands, passing it between your fingers.
3. Wash the tomatoes and dry with a towel. Cut off the cap on one side and take out the pulp with a teaspoon. Do this carefully so as not to damage the walls of the tomatoes, which should remain about 3-5 mm thick. The extracted pulp is not useful for this recipe, so use it to prepare any other dish, for example, borscht.
4. If juice remains inside the tomatoes, turn them upside down and leave to stack. Then stuff them tightly with minced meat. Don't be afraid to put a lot of it, because when baked, it will still decrease in size.
5. Cover the filling with the cut tomato tips. You can use cheese slices instead of tomato "caps".
6. Heat the oven to 180 degrees and send the tomatoes to bake for half an hour. For the first 20 minutes, bake them under a lid or foil, and then remove them to brown the appetizer. Serve the ready-made appetizer to the table warm after cooking or chilled.
See also a video recipe on how to cook stuffed tomatoes baked in the oven.
