Stuffed tomatoes

Ingredients for 3 servings:

• 500 g minced meat
• 6 large tomatoes, ripe
• 1 onion(s), diced
• 3 garlic cloves, chopped
• ½ bunch of spring onions
• 6 large olives, black
• 2 tbsp balsamic vinegar
• 2 tbsp tomato paste
• salt and pepper
• Paprika powder
• oregano
• savory
• Mustard
• Sugar
• 1 egg(s)
• e.g. breadcrumbs or
• ½ roll, stale, soaked
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with minced meat

Mix the minced meat with egg, breadcrumbs (or half a soaked bread roll), mustard, pepper, salt, paprika, 1/2 onion, 2 cloves of garlic, oregano, and a little savory. Cut a top off the tomatoes and scoop out the insides. Stuff the tomatoes with the minced meat. Remove the seeds from the insides and dice them, as well as the tomato tops. Heat a little olive oil in a pan. Sauté the other half of the onion and a clove of garlic, add the diced tomatoes, and let them draw out some water. Add the remaining minced meat, season with balsamic vinegar, pepper, salt, oregano, and sugar. Add a little more water if desired, and simmer for 10 minutes. Season again and thicken with tomato paste. Slice the spring onion into rings and add to the finished sauce. Place in a baking dish, place the tomatoes on top of the sauce, and bake for 30 minutes at 160°C (fan oven). Sprinkle the tomatoes with Parmesan cheese and bake for another 15 minutes. Serve hot with mixed leaf salad and baguette.