Stuffed tomatoes

Name: Stuffed tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 medium-sized tomatoes; 2 Onions; 2 Garlic cloves; 3-4 Tbsp Oil; 1 collar Parsley; 500 g mixed minced meat; 1 TABLESPOON Cognac; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Thyme; 200 ml Tomato juice; 2 Bay leaves; 100 ml dry white wine

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 medium-sized tomatoes
2 Onions
2 Garlic cloves
3-4 Tbsp Oil
1 collar Parsley
500 g mixed minced meat
1 TABLESPOON Cognac
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Thyme
200 ml Tomato juice
2 Bay leaves
100 ml dry white wine

Directions

1
Wash the tomatoes, grate them dry and cut off the lid. Hollow out the tomatoes with a spoon, chop the flesh roughly
2
Peel and finely dice the onions and garlic. Heat 1 tablespoon of oil in a frying pan. Sauté the onion for 2-3 minutes and remove. Wash parsley, shake dry. Pluck off the leaves and chop them. Mix minced meat with half of the onion mixture, cognac and half of the parsley. Season with salt and pepper
3
Season the tomatoes inside with salt, fill with chopped mass and place in an ovenproof dish. Wash the thyme, shake dry. Set aside some stems for garnishing. Pluck the leaves from the remaining thyme and chop them. Mix the tomato pulp, remaining onion mixture, tomato juice, bay leaf and thyme, season with salt and pepper and place in the mould around the stuffed tomatoes.
4
Sprinkle tomatoes with 2-3 tablespoons of oil and wine and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Place the tomato lids in another greased tin and place them next to the tomatoes about 15 minutes before the end of the cooking time and bake them together with the tomatoes. Remove the tomatoes, arrange them, place the lid on the tomatoes and garnish with thyme. Bread tastes good with it