John Myers
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Tomato Peel with Fiery Filling Under Hood
The perfect tomato peel with fiery filling under hood recipe with a picture and simple step-by-step instructions.
for the filling
- Chilli flakes from the mill
- 2 Chopped onions
- 2 Solo garlic chopped
- 1 Can Kidney beans
- 2 tbsp Peanut oil
- 500 g Mixed minced meat
- 2 tbsp Tomato paste concentrated three times
- Salt
- Black pepper from the mill
- Sweet paprika
for the hood
- 100 g Grated Gouda
- 200 g Sour cream
- 1 tbsp Cream
- Wash the tomatoes, decapitate them (cut off the lid), carefully hollow them out and dice the pulp and 3 lids. Season the hollowed out tomatoes with chilli flakes from the mill
for the filling
- Heat the oil in a pan, fry the minced meat in it until crumbly, add the garlic and onions and fry with them. Add the tomato paste and let it sweat, then mix in the tomato cubes and bring to the boil. Season with salt, pepper and paprika and let simmer for about a quarter of an hour. Then add the drained beans.
For the hood
- While the tomato mince is simmering, mix the sour cream with the cheese and cream in a small bowl
…. so geht es weiter
- Fill the hollowed out tomatoes well with the mince mixture and place in a baking dish. Spread the hood mixture generously on top and bake in the preheated oven at 150 ° C convection / 175 ° C top-bottom heat for 25 minutes +/-.
- Then either bread, baguettes or rice
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