Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Stuffed Tomatoes
- 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.