Stuffed tomatoes with meat and potatoes: the easy recipe
Delicious with their small potatoes cooked in tomato juice, these stuffed tomatoes are a treat for the whole family.
Ingredients · Servings 4 people
- 8 tomato units
- 500g tomato flesh (or stuffing)
- 4 potato units
- breadcrumbs
- Gruyère
- olive oil
Method · 15 min
- Cut off the bottom of the tomatoes and keep it; it will later form the lid.
- Scoop out the insides of the tomatoes using a grapefruit spoon, but don't remove too much pulp so it holds its shape during cooking. Reserve 1 tablespoon of this pulp.
- Salt the inside and turn them upside down on the plate to drain for 5 to 10 minutes.
- Crumble the tomato flesh and stuff the tomatoes with it, without packing it too tightly.
- Before replacing the top, sprinkle the tomatoes with breadcrumbs and a little grated Gruyère cheese.
- Peel and wash the potatoes, dice them, and divide them among the stuffed tomatoes. Season lightly with pepper, drizzle the tomatoes with 5 tablespoons of olive oil, and distribute the potato pulp evenly. Set aside. Bake for 35 to 40 minutes at 220°C (425°F).
- Tomato 8 units
