Stuffed creamed tomatoes

Ingredients for 4 servings:

• 4 beef tomatoes, large
• 1 onion(s)
• 500 g minced meat
• 5 tbsp tomato paste
• 200 ml vegetable stock
• 200 g cream, sour
• Cheese, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

without carbohydrates

Cut the tops off the tomatoes and carefully scoop out the insides. Set the insides aside. Fry the minced meat in hot oil until brown and crumbly, then add the peeled and diced onion. Stir in the tomato paste and the insides of the tomatoes and season everything with pepper and salt. Now stir in the sour cream and, to start with, only half of the stock, and remove the pan from the heat. Season to taste. Place the tomatoes in a baking dish and season the inside with pepper and salt. Then fill with the minced meat. If it doesn’t all fit, spread the rest in the baking dish. Add a little more stock, if desired. Sprinkle each tomato with grated cheese. Bake in a preheated oven at 180 degrees Celsius (convection oven) for about 20 minutes.