John Myers
Stuffed Oven Tomato
The perfect stuffed oven tomato recipe with a picture and simple step-by-step instructions.
- 4 Pc. Beefsteak tomatoes big
- 3 Pc. Buffalo mozzarella balls
- 2 Pc. Fresh onions
- 5 Pc. Chopped garlic
- 1 Pc. Yellow peppers
- 1 Pc. Fresh lime
- 1 bunch Finely chopped parsley
- 180 g Mixed with bacon, sliced
- 2 Pc. Salsiccia Mettwurst
- 100 ml White wine
- 1 tsp Hot paprika powder
- Hollow out the beefsteak tomato, picking up the inside, draining it and reducing the size of the coarse pieces.
- Cut the onion in half and cut into rings.
- Cut the strips of bacon broadly into strips.
- Cut the bell pepper into strips the same size as the bacon.
- Skin this salsiccia and chop the mince.
- Sweat the onions in a hot frying pan in olive oil and add the bacon. The fat should be omitted from the bacon. (Approx. 10 min at 3/4 heat)
- Then add the meat and peppers. The meat should be seared spicy. To do this, turn the heat up again.
- Once the meat has taken on color on one side, deglaze with white wine, add the paprika and paprika powder.
- Simmer for 5 minutes, stir in the chopped parsley and a finely chopped (by hand) buffalo mozzarella and set aside.
- Salt the inside of the hollowed out beefsteak tomatoes and fill them with the meat and vegetable mixture. If you like, you can rub freshly grated Parmesan cheese over it.
- Put the whole thing in the oven for about 10 minutes at 200 degrees above, bottom heat.
- Take out, drape a piece of buffalo mozzarella, torn in half by hand, on the tomato, as well as a slice of lime What for the eye and the palate! En good!
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