Stuffed tomatoes with minced meat, feta cheese and thyme

Ingredients for 4 servings:

• 2 small onions, red
• 2 tbsp olive oil
• 500 g minced meat, lean
• salt and pepper
• 2 stalk(s) Celery
• 4 sprigs of thyme
• 8 m.-large tomato(s)
• 300 g feta cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the onions. Fry in hot oil until translucent. Add the minced meat and fry until crumbly, stirring. Season with salt and pepper. Wash and trim the celery and cut into fine slices. Rinse the thyme, shake dry, and chop. Fold the celery and thyme into the meat. Wash the tomatoes, cut off a top from each one, hollow out the flesh, and press the flesh through a sieve, collecting the juice. Place the tomatoes in a baking dish and fill with the minced meat. Crumble the cheese and spread it over the tomatoes (or add it to the tomatoes mixed with the meat). Put the lid on, pour in the tomato juice, and season with salt and pepper. Bake the stuffed tomatoes in the oven at 200°C for about 10 minutes. Garnish with some thyme, if desired. Serve with flatbread and a spicy arugula salad or rice.