Meat-Stuffed Tomatoes

Meat-stuffed tomatoes are a delicious and relatively simple dish to prepare. Here is the recipe for four servings.

Ingredients

• 8 medium-sized ripe but firm tomatoes
• 300 g of ground meat (a mix of veal and pork for a richer flavor)
• 1 egg
• 2 cloves of garlic
• 50 g of breadcrumbs
• 2 tablespoons of grated parmesan cheese
• 1 bunch of fresh parsley
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Fresh basil for garnish (optional)

Preparation

1. Start by washing the tomatoes. Cut off the top and set it aside, as it will serve as a “lid”. With a teaspoon, hollow out the tomatoes, removing their pulp and seeds, being careful not to break the skin. Lightly salt the inside of the tomatoes and turn them upside down to let them lose some water.

2. Take the extracted pulp and chop it into small pieces, removing as many seeds as possible.

3. In a bowl, combine the ground meat, egg, finely chopped garlic, breadcrumbs, parmesan, chopped parsley, salt, and pepper. Mix well to obtain a homogeneous mixture.

4. Add the chopped tomato pulp to the meat mixture and fold to incorporate the ingredients.

5. Stuff the tomatoes with the meat mixture, trying not to pack it too tightly. Then, cover each tomato with its “lid”.

6. Place the tomatoes in a baking dish previously greased with a little olive oil. Drizzle some more oil lightly over the top of the tomatoes.

7. Bake in a preheated oven at 180 °C (355 °F) for about 30-40 minutes, or until the meat is cooked and the tomatoes are soft but still able to hold their shape.

8. Let it rest for a few minutes before serving and, if you like, garnish with fresh basil leaves.

Meat-stuffed tomatoes are a versatile dish that can be adapted with various herbs or spices, so don’t hesitate to experiment according to your tastes!

Curiosity

The stuffed tomato is a classic dish of home-style Italian cuisine. Almost every region has its variation, some prefer adding cooked rice to the filling, while others might add olives or capers.