John Myers
Stuffed Beefsteak Tomatoes
The perfect stuffed beefsteak tomatoes recipe with a picture and simple step-by-step instructions.
- 4 piece Beef tomatoes, 300 g each
- 300 g Mixed minced meat
- 2 tbsp Tomato paste concentrated three times
- 1 piece Diced onion
- 1 tbsp Extra virgin olive oil
- 0,5 liter Vegetable broth
- 125 g Mozzarella
- 2 tbsp Ajvar
- 100 g Whipped cream 30% fat
- 2 tbsp Sauce thickener dark
- Sea salt from the mill
- Black pepper from the mill
- Dried basil
- 2 Stems Fresh basil
- Cut a lid off the tomatoes and hollow out the tomatoes. Set the inside aside. Peel the onion and chop finely.
- Heat the oil in a pan, add the mince and fry vigorously. Add the onion, 1 tablespoon of tomato paste and the inside of the tomatoes and season well with salt, pepper and the dried basil. Let it simmer for about 5 minutes.
- Fill the prepared mince into the hollowed out tomatoes and place in a baking dish. Pour 1/2 liter of stock and cook in a preheated oven (electric stove: 200 ° C, fan: 175 ° C, gas: level 3) for a good 20 minutes. Add the tomato toppers.
- In the meantime, cut the mozzarella into small pieces and sprinkle over the tomatoes about 5 minutes before the end of the cooking time. When the cheese starts to run (attention: keep the door closed, otherwise it will run away – grin), the tomatoes are ready.
- Now take the tomatoes out of the baking dish and pour the liquid into a saucepan. Put tomatoes back into shape and keep warm.
- Now add the 2 teaspoons of ajvar to the liquid (if you like it spicier, take more), 1 teaspoon of tomato paste and the cream. Bring the whole thing to the boil and stir in the sauce thickener. Bring to the boil again briefly.
- Place the tomatoes on a preheated plate and sprinkle with finely chopped basil. Add sauce. We had pea rice with it.
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