Stuffed tomatoes

Stuffed tomatoes

30 min. Active
1 hr Total
366 kcal per people
lactose-free, healthy and balanced, Low Carb
Nutritional value / people: Fat: 20 g, Carbohydrate: 21 g, Protein: 23 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Brush
  • Cooking spoon
  • Frying pan
  • Garlic press
  • Gratin dish
  • Oven mitts
  • Paring knife
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To scoop out the tomatoes

16 vine-ripened tomatoes (approx. 1.5 kg)
1 tsp salt

Filling

1 onion
1 garlic clove
4 sprigs thyme
2 sprigs rosemary
1 tbsp olive oil
4 tbsp long grain rice
1 dl vegetable bouillon
400 g minced meat (beef)
½ tsp salt
a little pepper

To stuff the tomatoes

1 tbsp olive oil
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How it's done

The kids can help at the marked areas .

To scoop out the tomatoes

16 vine-ripened tomatoes (approx. 1.5 kg)
1 tsp salt

Cut a lid off each tomato, carefully scoop out the flesh using a teaspoon. Salt the tomato skins, finely chop the flesh.

Filling

1 onion
1 garlic clove
4 sprigs thyme
2 sprigs rosemary
1 tbsp olive oil
4 tbsp long grain rice
1 dl vegetable bouillon
400 g minced meat (beef)
½ tsp salt
a little pepper

Finely chop the onion, mince the garlic, finely chop the herbs. Heat the oil in a pan. Briefly sauté the onion, garlic, herbs and rice. Add the tomato flesh, pour in the stock, cover and simmer for approx. 10 mins. Place the rice in a bowl, add the mince, mix, season.

To stuff the tomatoes

1 tbsp olive oil

Grease a gratin dish (approx. 2 l) with a little oil. Spoon the filling into the tomato skins, place the remainder of the filling and the stuffed tomatoes in the dish. Place the reserved lids on top, brush with the remainder of the oil.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Salad
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