Stuffed tomatoes by Cyril Lignac
Ingredients
Instructions
- 4 large tomatoes (or 8 medium tomatoes)
- 0.5 Bunch of flat-leaf parsley (washed and chopped)
- 1 chopped onion
- 600 g Sausage meat (or ground beef)
- 200 g Tomato sauce
- 4 large potatoes, peeled (and diced (optional))
- 20 g Butter breadcrumbs
- Olive oil
- Fine salt
- Ground pepper / coarse salt
- Preheat your oven to 200°C.
- In a hot pot, for a dash of olive oil. Fry a chopped onion over high heat then add 600 g of meat.
- While your meat is cooking, cut off the tops of 4 large tomatoes. Then scoop out your tomatoes with a large spoon. Arrange the core of your tomatoes in a salad bowl. They will be useful for you to make the stuffing. Cut the cap of your tomato into cubes, remove the stems and add these pieces to your bowl.
- Chop the flesh of the tomatoes then add it to the cooked meat.
- Add the chopped parsley and 200 g of tomato sauce. Let everything simmer for 15 to 20 minutes. Don't forget to add salt if you're using minced meat. The sausage meat is already seasoned.
- Once the stuffing has simmered well, garnish your tomatoes and place them in a gratin dish. Sprinkle them with breadcrumbs.
- Place a small cube of butter on top of each of the tomatoes.
- To keep your stuffed tomatoes soft, for some water into your gratin dish before baking for about fifteen minutes.
Stuffed tomatoes by Cyril Lignac
Today we offer you the following recipe: Stuffed tomatoes by Cyril Lignac
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Stuffed tomatoes by Cyril Lignac Recipe – Stuffed tomatoes by Cyril Lignac Recipes
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