Description
Redécouvrez l’authenticité méditerranéenne avec ces tomates farcies crémeuses. Des tomates rouges farcies d’un mélange épicé de bœuf haché et herbes, idéales pour des soirées ensoleillées.
Ingredients
4 large round tomatoes
300 g ground beef
1 onion, finely chopped
2 garlic cloves, minced
2 tablespoons breadcrumbs
1 egg
1 teaspoon herb de Provence (or 1 tbsp fresh basil & parsley combo)
2 tablespoons olive oil
Salt to taste
Black pepper to taste
2 tablespoons grated parmesan, optional
Instructions
Preheat oven to 375°F (190°C)
Clean tomatoes thoroughly
Cut off tomato tops, scoop out pulp with a spoon
Lightly salt the hollowed tomato interiors
Place tomatoes cut-side-down in a baking dish to drain
In a bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, egg, herbs, olive oil, salt, and pepper until well mixed
Fill each hollowed tomato with the meat mixture until mounded
Replace the removed tomato tops as lids
Sprinkle with parmesan if using
Bake for 40-50 minutes until tomatoes are tender and top is golden brown
Let cool slightly before serving
Notes
Tomatoes should be firm and hollow for best results
Use a food processor for smoother meat mixture if preferred
Vegetarian version possible with a mix of lentils, mushrooms, and chickpeas
- Prep Time: 20
- Cook Time: 50
- Category: Recettes d’été provençales
- Method: Baking
- Cuisine: Mediterranean French
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 280
- Sugar: 2g
- Sodium: 7500mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg