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Stuffed tomatoes

A French summer classic, served with rice to soak up the juices.

⏱ 60 min🍽 Serves 4

Ingredients

• 🍅Tomatoes8
• 🥩Minced beef400 g
• 🧅Onion1
• 🧄Garlic2
• 🍞Bread50 g
• 🥛Milk50 ml
• 🥚Eggs1
• •Parsley
• •Olive oil2 tbsp
• •Salt
• •Pepper
• 🍚Rice250 g

Method

1. Heat the oven to 180 °C. Cut a lid off each tomato and scoop out the insides. Salt the inside and turn them upside down for 10 minutes.
2. Soak the bread in the milk, then squeeze it out.
3. Chop the onion, garlic and parsley. Mix them with the beef, bread, egg, salt and pepper.
4. Fill the tomatoes with the stuffing and put the lids back on.
5. Arrange them in an oiled dish, drizzle with olive oil and bake for 40 minutes.
6. If serving rice, cook it in the meantime and spoon the juices from the dish over it.

💡 Tip : Chop the scooped-out pulp and add it to the dish: it turns into a sauce for the rice.

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