If a few days ago we taught you how to prepare an ideal fresh recipe for a dinner such as tomatoes stuffed with tuna, today I want to bring you another similar recipe, but which is consumed hot, the meat stuffed tomatoesthat feel great after a morning of work or a day at the pool or on the beach.
Inside the tomato, we are going to prepare a simple variation on the Bolognese sauce, which then we will cook in the oven and finish gratin to obtain a perfectly cooked dish that keeps all the flavor inside the roasted tomato.
Although I have used tomato, carrot, onion and peppers to complement the meat, you can also use other ingredients that you have in the fridge such as courgettes, aubergines, mushrooms etc, since all of them They combine very well with minced meat when making sauces or fillings. like today.
Chop an onion into small pieces and poach it until it almost falls apart, over low heat. While it is done, we cut the lid off the tomatoes and empty them with a spoon to be able to fill them later. We save the tomato pulp that we remove for later. Chop the carrots and the green pepper into very small pieces.
Add the carrots, the pepper and the minced meat to the pan with the onion and fry until the meat changes color. Now add the white wine and when it evaporates, add the fried tomato sauce and the reserved tomato pulpseasoning to our liking.
When it is ready, with the help of a teaspoon, fill the tomatoes with our Bolognese-type meat mixture. Cover with plenty of grated cheese and we take them to the oven where we will have them for 10 minutes at 180ºC and another 3 or 4 gratin at 225ºC.
In the last 5 minutes, we put the tops of the tomatoes so that they also brown a little and we take them to the table, warning diners that this dish keeps a lot of heatto avoid accidental burns.
Vancasso Blossmo Series Baking Dish with Lid, 13″x9″ Stoneware Rectangle Pan for Cooking Lasagna, Cake, Dinner, Reactive Glaze, Red
With what to accompany the tomatoes stuffed with meat
To accompany the meat stuffed tomatoes, we recommend you start with a cold cream, such as the apple vichyssoise, and take the tomatoes as a second course. With some fruit or a simple dessert like lemon sorbet, you already have an outstanding menu solution.
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