Stuffed tomatoes with minced meat

Name: Stuffed tomatoes with minced meat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium-sized onions; 400 g mixed mince; 2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 1-2 TEASPOONS dried. Oregano; 8 medium-sized tomatoes (e.g. vine tomatoes); 1-2 TABLESPOONS Tomato paste; 1 TEASPOON clear broth (instant); 7-10 Tbsp Grease; 75 g medieval Gouda; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium-sized onions
400 g mixed mince
2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
1-2 TEASPOONS dried. Oregano
8 medium-sized tomatoes (e.g. vine tomatoes)
1-2 TABLESPOONS Tomato paste
1 TEASPOON clear broth (instant)
7-10 Tbsp Grease
75 g medieval Gouda
7-10 Tbsp Parsley

Directions

1
Peel and finely dice the onions. Fry minced onions in 1 tbsp. hot oil until crumbly. Add half of the onions and fry
2
Season everything with salt, pepper, sweet paprika and oregano
3
Wash the tomatoes and cut off one lid each. Remove the inside with a teaspoon. Finely dice the tomato lids (use the tomato inside for other purposes)
4
Fry the rest of the onions in 1 tablespoon of hot oil. Sweat tomato paste with. Add tomato cubes. Add 3/8 l water, stir in broth and bring to the boil. Season with salt and pepper
5
Fill the tomatoes with minced meat and place them in a greased ovenproof dish. Pour in the stock. Grate cheese and sprinkle over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Garnish if necessary. Serve with: rice or Ebly (soft wheat)
6
Keep it in the right place:
7
Tomatoes release the ripening gas ethylene (e.g. makes cauliflower soft). It is therefore better to store them separately. Best at about 14 °C. They lose their aroma in the refrigerator!