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🍽️ Tomatoes Stuffed with Minced Meat

433 kcal · 30 min · 4 servings

Ingredients

• 8 large, ripe tomatoes
• 400 g ground beef
• 2 tbsp chopped basil
• 1 tsp finely chopped rosemary needles
• 2 tsp fresh thyme leaves
• 5 smaller ripe tomatoes
• 2 celery stalks
• 2 tbsp capers
• 1 large, white onion
• 4 tbsp toasted pine nuts
• 100 ml robust red wine
• olive oil (cold-pressed)
• salt
• pepper (from the mill)
• rosemary (for garnish)

Instructions

1. 1. Wash the large tomatoes thoroughly.
2. 2. Cut off the top lids of the tomatoes.
3. 3. Remove the inner core with a teaspoon.
4. 4. Set the hollowed-out tomatoes aside.
5. 5. Wash the small tomatoes.
6. 6. Pour boiling water over the small tomatoes.
7. 7. Halve the small tomatoes.
8. 8. Remove the seeds from the small tomatoes.
9. 9. Dice the small tomatoes into small cubes.
10. 10. Wash the celery stalks.
11. 11. Cut the celery into thin strips.
12. 12. Peel the onions.
13. 13. Finely chop the onions.
14. 14. Rinse the capers under cold water.
15. 15. Let the capers drain.
16. 16. Heat three tablespoons of olive oil in a pan.
17. 17. Fry the beef until crumbly in the hot oil.
18. 18. Add the chopped onions to the pan.
19. 19. Add the cut celery to the pan.
20. 20. Sauté the vegetables briefly.
21. 21. Deglaze the mixture with the wine.
22. 22. Let the alcohol from the wine evaporate.
23. 23. Add the diced small tomatoes to the pan.
24. 24. Add the rosemary sprigs to the pan.
25. 25. Add the thyme sprigs to the pan.
26. 26. Simmer the filling over medium heat for about ten minutes.
27. 27. Stir the capers into the filling.
28. 28. Stir the pine nuts into the filling.
29. 29. Season the filling with salt.
30. 30. Season the filling with pepper.
31. 31. Add a little water if the sauce becomes too thick.
32. 32. Stir the basil into the filling last.
33. 33. Preheat the oven to 200 degrees.
34. 34. Fill the large tomatoes with the minced meat sauce.
35. 35. Place a small rosemary sprig on each stuffed tomato.
36. 36. Grease a baking dish with oil.
37. 37. Place the tomatoes in the prepared dish.
38. 38. Roast the tomatoes in the hot oven for about ten to fifteen minutes.
39. 39. Serve the tomatoes with fresh white bread.

Nutrition per serving

• kcal: 433
• Protein: 27 g · Fett/Fat: 30 g · Carbs: 10 g