Baked tomatoes with minced meat

Name: Baked tomatoes with minced meat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Meat tomatoes (approx. 300 g each); 1 Onion; 1 TABLESPOON Oil; 300 g mixed mince; 7-10 Tbsp salt and pepper; 6-7 TABLESPOONS Ajvar (Paprika preparation; glass); 1 TEASPOON Vegetable broth (instant); 125 g Mozzarella; 150 g Whipped cream; 2 stem(s) Basil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Meat tomatoes (approx. 300 g each)
1 Onion
1 TABLESPOON Oil
300 g mixed mince
7-10 Tbsp salt and pepper
6-7 TABLESPOONS Ajvar (Paprika preparation; glass)
1 TEASPOON Vegetable broth (instant)
125 g Mozzarella
150 g Whipped cream
2 stem(s) Basil

Directions

1
Wash the tomatoes and cut off a lid. Hollow out the tomatoes and put them in an ovenproof dish. Coarsely chop the inside of the tomatoes. Peel and finely chop the onion.
2
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Heat oil in a pan. Fry the minced meat in it until crumbly. Season with salt and pepper. Fry the onion briefly. Stir in 1 tablespoon of Ajvar and sauté.
3
Stir in the tomato interior. Bring everything to the boil, simmer for about 5 minutes. Season with salt and pepper.
4
Fill the tomatoes with the minced meat mixture. Place the tomato lid on top. Bring 150 ml water to the boil, stir in the stock and pour into the casserole dish. Cook in the oven for about 20 minutes.
5
Dice mozzarella. Remove the tomato lid about 5 minutes before the end of the cooking time, sprinkle cheese on the tomatoes and finish cooking. Remove the tomatoes from the tin. Pour stock into a pot. Put the tomatoes with the lids back into the mould and keep warm.
6
Stir the ajvar and cream into the stock and bring to the boil. Simmer everything for 2-3 minutes. Season to taste with salt and pepper. Wash the basil, shake dry, cut into strips and sprinkle over the tomatoes.
7
Serve with gravy. Serve with rice.