stuffed tomatoes from the oven winter dish recipe

Minced meat stuffed tomatoes from the oven

As a kid I had a number of fave foods (not necessarily in this particular order): fried tofu cubes I always stole from my grandma's kitchen counter that were actually meant for gado gado or some stir-fry probably, potato chips, my dad's brown beans and undoubtedly all time favourite stuffed tomatoes with rice. Side note: this list hasn't really changed that much over time.

Anyways. Stuffed tomatoes. This dish has been in my life as long as I can remember. It originally comes from my grandma from my mom's side. We used to eat this regularly growing up. Both of my parents, myself and my sis too still make this lots of times today. Usually when we're together with family. Maybe that's the reason why it's one of my favourites because the dish comes along with family and good warm fuzzy memories. Good food and eating is most of the time an experience as a whole. So warm vibes together with already good tasting food just make it extra... Well, extra. Btw, one of these tomatoes warmed up on a slice of toast the day after... H-e-a-v-e-n.

 

stuffed tomatoes from the oven recipe for winter

winter recipe for stuffed tomatoes from the oven with minced meat

 

Minced meat stuffed tomatoes

Ingredients for a large dish

Stuffing:

  • 500 gr minced meat
  • 100 gr bread crumbs
  • 1 egg yolk
  • salt, pepper, nutmeg
  • 10-12 tomatoes

Sauce:

  • 1 finely chopped onion
  • 2 crushed garlic cloves
  • splash of red wine
  • 1 bayleaf
  • chunk of butter
  • salt

Serve with:

  • rice or pasta

Preheat you oven to 180°C.

Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a blender and blend together with the wine and a pinch of salt to a smooth sauce. I usually also add the stalk for extra flavour in the sauce. Pour this in a baking or oven dish and add the onion and garlic together with the bayleaf and butter.

With your hands or a fork mix the minced meat with the breadcrumbs, egg yolk and a pinch of salt, pepper and nutmeg. fill the tomatoes with the minced meat mixture and put them in the sauce in the dish. If you have minced meat left over you can make an extra meatball and add it to the dish or save it for an other some other time.

Bake in the oven until cooked for about 35 minutes. In the meantime you can cook your rice or pasta to serve with the tomatoes.

P.s. don't forget to remove the stalk. You can also use a bell pepper instead of 1-2 tomatoes, don't blend the core though ;)

 

More seasonal recipes here
Have you made something from the blog? I'd love to see it! Tag me on Instagram using @eveseason or #eveseasonrecipe

 

A season of nostalgia

In my season of nostalgia you’ll find stuff I loved to have growing up. Things that might spark memories of someone/something or has potential to become part of my nostalgia. Find out more here in my post about why I’m having a season of nostalgia. Find an overview of related posts in the tag 'My season of nostalgia'.

 

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