These meat stuffed tomatoes with meat are seriously delicious. Vine ripe tomatoes are the best as they ripened under the sun resulting in more flavour and sweeter taste. These are filled with ground (minced) meat of your choice. I prefer veal, lamb or chicken, but you could also use beef or pork. This is a homely recipe just like grandma used to make. I can’t get enough of them! Make a batch of stuffed tomatoes with meat today!
Slice the tops (hats) of your tomatoes (the part with the stalk). Then using a small paring knife, (be very careful, hold knife by the tip of the blade) cut away the insides and scoop out with a small spoon. Place content into a bowl. Place the tomatoes upside down to drain any juices.
Chop the onion and shallots finely.
In a frying pan on high heat, add some olive oil. Slightly caramelise the onion and shallot then add the minced or finely chopped garlic. Cook for another 30 seconds then deglaze with the tomato content you scooped out. Reduce until almost dry. Leave to cool.
Place minced (ground) meat in a mixing bowl, then add the breadcrumbs, the whole eggs, chopped parsley, toasted pinenuts, chopped prosciutto and season with salt and pepper. Mix well.
Add a little salt in each tomato, then using a spoon, scoop out some of the stuffing and fill each tomato plus one extra third above the cut. Bake at 340°F – 170°C for 25 minutes.
Add tops cook another 10-15 minutes.
Leave to rest 10-20 minutes before eating.
By Joel Mielle
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