Mince stuffed tomatoes recipe
This mince stuffed tomatoes recipe can be a life saviour when we have unexpected visits or have few ingredients and little preparation time. It’s also excellent for holiday seasons because they go with anything and look very good. The tomatoes in this recipe must be pretty big.
- 20 min
- Total time
- 45 min
- 1 min
For 4 people
- 250 g of minced meat
- 4 tomatoes
- 2 cloves of garlic
- 1 onion
- 100 g of melting cheese
- 1 pinch of salt
- 1 pinch of oregano
- 1 pinch of cumin
- 1 pinch of pepper
- 2 tablespoons of olive oil
Steps to make the stuffed tomatoes
- Cut the top of the tomato and remove the pulp, which you will later need to prepare the filling. The tomato must preserve its shape since you will have to fill it later. Cut the pulp into small pieces.
- For 2-3 minutes, sauté the chopped onion and garlic in olive oil and add the minced meat and tomato pulp. Then, season with the spices you prefer. We recommend adding a pinch of salt, pepper, oregano and cumin, but you can add as you wish.
- Cook for 15-20 minutes over medium heat so that the water in the stew slowly evaporates. Meanwhile, grease a mould with olive oil and set the oven to 180ºC.
- Season the inside of the tomatoes and add a drizzle of olive oil. Now add the mixture and distribute it. Depending on the size of the tomatoes, you’ll add more or less filling.
- Cover the tomato with grated or melting cheese, whichever you prefer. Then, add a bit of pepper and olive oil.
- Bake the stuffed tomatoes for about 30 minutes. Done, now enjoy!
Tip: To present this dish, add caps on top of the tomatoes.
What goes well with stuffed tomatoes
As you can see, the recipe is very simple, and you can serve it as a main dish, a starter or an appetiser. If it’s your main dish, you can serve it with potato salad with apple, tabouleh or roasted potatoes. If it’s a starter, you can have it with grilled fish, pasta or rice.
This recipe proves you can use a tomato to go beyond salads. Also, this meal will enhance the lycopene, the antioxidant property of the tomato.