Stuffed tomatoes with meat

Ingredients

• 14 units Tomatoes (large round tomatoes, to be stuffed)
• 500 g Sausage meat (seasoned pork meat)
• 500 g Ground beef (lean beef)
• 2 units Eggs (whole eggs)
• 1 bunch Parsley (flat parsley, finely chopped)
• 100 ml Milk (whole milk)
• 80 g White bread (2 half slices, crustless)
• 1 unit Onion (medium, minced)
• 3 cloves Garlic (minced)
• 3 tbsp Olive oil (extra virgin)
• 0.5 tsp Herbes de Provence (mild fragrance)
• to taste Salt
• to taste Pepper

Instructions

1. Prepare the bread

   Cut the white bread into coarse pieces, place in a bowl, pour the milk over it, stir lightly and let the bread soak for a few minutes.

   Time: PT5M

2. Core the tomatoes

   Remove the top of each tomato, then, using a sharp knife, hollow out the flesh without piercing the skin. Remove the seeds with the back of a spoon, lightly salt the interior and let it drain for a few minutes.

   Time: PT10M

3. Chop the aromatics

   Finely chop the parsley, mince the onion and cut the garlic into small dice.

   Time: PT5M

4. Prepare the stuffing

   Drain the soaked bread using a colander, crush it with a spatula to remove excess milk. In a large bowl, mix the sausage meat, ground beef, crushed bread, garlic, onion, parsley, Herbes de Provence, salt, pepper, olive oil and eggs. Knead by hand until a homogeneous stuffing is obtained.

   Time: PT10M

5. Stuff the tomatoes

   Fill each tomato with the stuffing, pressing well with a spoon, form a small dome and replace the top. Arrange the stuffed tomatoes side by side in a gratin dish.

   Time: PT5M

6. Add water to the bottom of the dish

   Pour a stream of water (about 2 cm deep) into the bottom of the gratin dish to prevent the tomatoes from drying out during cooking.

   Time: PT2M

7. Bake

   Place the dish in a preheated oven at 180 °C and bake for 45 minutes until the tomatoes are tender and lightly golden on top.

   Time: PT45M

   Temperature: 180°C

8. Rest before serving

   Remove the dish from the oven, let rest for 10 minutes so the stuffing holds together before serving.

   Time: PT10M

Nutrition Facts

Calories

590

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Tomatoes: zucchini, bell peppers
• Instead of Sausage meat: crumbled sausage, ground pork
• Instead of Ground beef: ground veal
• Instead of Eggs: crumbled tofu
• Instead of Parsley: coriander
• Instead of Milk: almond milk
• Instead of White bread: breadcrumbs
• Instead of Onion: shallot
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Olive oil: sunflower oil
• Instead of Herbes de Provence: dried thyme

Equipment Needed

• Knife
• Cutting board
• Spoon
• Large bowl
• Colander
• Spatula
• Gratin dish
• Oven
• Measuring spoons
• Measuring cup

Critical Steps — Do Not Skip

• Soak the bread properly to avoid a dry stuffing
• Do not pierce the tomato skin when coring
• Knead the stuffing long enough to achieve a homogeneous texture
• Do not overfill the tomatoes to prevent them bursting in the oven
• Bake at 180 °C for the indicated time

Chef Tips from the Video

• Choose tomatoes that are ripe but firm so they hold the stuffing.
• Mixing pork and beef adds more flavor and tenderness.
• Press the stuffing firmly into each tomato to avoid air pockets.

Troubleshooting

Storage

Refrigerator: Store the stuffed tomatoes in an airtight container, 2‑3 days maximum

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating

Room temperature: Do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Prepare the stuffing and stuff the tomatoes the day before, cover and refrigerate.
• Stuffed tomatoes keep well in the refrigerator and can be reheated in the oven at 180 °C for 15 minutes.