Stuffed beef tomatoes

Name: Stuffed beef tomatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 6 (approx. 1.5 kg) Meat Tomatoes; 1 big onion; 4-5 Garlic cloves; 5 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 150 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g pitted, green olives; 100 ml Milk; 60 g grated Gruyère cheese or Comté cheese; 25 g Pine nuts; 20 g Butter; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
6 (approx. 1.5 kg) Meat Tomatoes
1 big onion
4-5 Garlic cloves
5 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
150 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g pitted, green olives
100 ml Milk
60 g grated Gruyère cheese or Comté cheese
25 g Pine nuts
20 g Butter
7-10 Tbsp Parsley

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime wash, clean and dry the tomatoes. Cut off a lid from each tomato and hollow out the tomatoes.
2
Cut the flesh into cubes. Peel onion and garlic. Dice onion finely, press 3 cloves of garlic through a garlic press. Heat 2 tablespoons of olive oil in a saucepan, fry the onion and garlic until transparent.
3
Add tomato pulp, tomato paste and stock and season with salt and pepper. Simmer in an open pot for about 10 minutes. Press the rest of the garlic also through a garlic press and puree it with olives and the rest of the olive oil.
4
Drain the potatoes, collecting 50 ml of cooking water. Mash milk, potatoes, potato water and mashed olives. Season with salt and pepper. Sprinkle salt and pepper into the hollowed out tomatoes and fill with the mashed potatoes.
5
Put the tomato sauce in a large ovenproof dish and place the tomatoes in it. Sprinkle with cheese and pine nuts and spread the butter in flakes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes.
6
Place the tomato lids in the pan about 10 minutes before the end of the cooking time and cook them. Arrange the finished tomatoes on a plate and serve garnished with parsley.