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Category: Entree
Prep Time: Cook Time: Total Time:
Stuffed tomatoes
reparation time: 15 minutes
Cooking time: 1 hour
Ingredients:
6 large tomatoes, firm
200 g tomatoes
50 g rice
150 g ground veal
150 g sausage meat
2 eggs
2 onions
2 tablespoon chopped parsley
1/2 Tsp Allspice
5 tablespoons olive oil
salt, pepper
Preparation:
Preheat oven to 425 Degrees F
Cook rice 20 minutes in boiling salted water. Meanwhile, cut a hat on each of the six large tomatoes. Empty the 6 large tomatoes from their pulp and seeds with a spoon. Discard seeds and chop very coarsely pulp collected.
Boil and peel the other tomatoes, cut them in half, squeeze to remove the seeds, very coarsely chop the pulp and mix with chopped tomatoes.
Peel the onions and chop very fine. In a pan add 3 tbsp of olive oil, chopped onion, and cook for 5 minutes over high heat, stirring often.
Add the veal and sausage meat. Cook 5 minutes over high heat, separating out the meat with a fork. Salt and pepper, add the tomato pulp and the allspice.
Cook another 5 minutes, stirring occasionally. Add the drained cooked rice, parsley, and mix. Remove skillet from heat and add eggs, mix well.
Salt the inside of tomatoes and stuff them with the meat, rice and tomatoes stuffing. put the tomatoes hat back on them and place the tomatoes in a baking dish. Sparkle with remaining oil.
Bake 35 to 40 minutes. Serve hot.
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Stuffed Tomatoes
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Category: Entree
Prep Time: Cook Time: Total Time:
Stuffed tomatoes
reparation time: 15 minutes
Cooking time: 1 hour
Ingredients:
6 large tomatoes, firm
200 g tomatoes
50 g rice
150 g ground veal
150 g sausage meat
2 eggs
2 onions
2 tablespoon chopped parsley
1/2 Tsp Allspice
5 tablespoons olive oil
salt, pepper
Preparation:
Preheat oven to 425 Degrees F
Cook rice 20 minutes in boiling salted water. Meanwhile, cut a hat on each of the six large tomatoes. Empty the 6 large tomatoes from their pulp and seeds with a spoon. Discard seeds and chop very coarsely pulp collected.
Boil and peel the other tomatoes, cut them in half, squeeze to remove the seeds, very coarsely chop the pulp and mix with chopped tomatoes.
Peel the onions and chop very fine. In a pan add 3 tbsp of olive oil, chopped onion, and cook for 5 minutes over high heat, stirring often.
Add the veal and sausage meat. Cook 5 minutes over high heat, separating out the meat with a fork. Salt and pepper, add the tomato pulp and the allspice.
Cook another 5 minutes, stirring occasionally. Add the drained cooked rice, parsley, and mix. Remove skillet from heat and add eggs, mix well.
Salt the inside of tomatoes and stuff them with the meat, rice and tomatoes stuffing. put the tomatoes hat back on them and place the tomatoes in a baking dish. Sparkle with remaining oil.
Bake 35 to 40 minutes. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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