Tomatoes baked with minced meat can be served as a snack or main course.
Baked tomatoes with minced meat - the basic principles of cooking
Tomatoes with minced meat are baked in several ways. If they are served as a snack, the vegetable is cut into slices of medium thickness, spread on the deco, lightly seasoned with aromatic herbs and covered with a layer of minced meat. The baking tray is sent to the oven and baked for about ten minutes. Then sprinkle with cheese and cook another five minutes. Serve chilled.
Stuffed tomatoes are served as a separate dish. To do this, cut the top of the tomatoes, or cut the fruit in half. Spoon choose the flesh, leaving quite thick walls. Tomato pulp is then used to make a filling or sauce.
Forcemeat is used any: pork, chicken, beef or mixed. It is desirable to cook it yourself from fresh meat, but if there is no such possibility, you can use the purchased product.
Vegetables, mushrooms, rice or other fillers are added to the stuffing. Everything is mixed, seasoned with herbs and salted. Prepared tomatoes are filled with minced meat and laid out in deep form. Baking time depends on the composition of the filling.
Recipe 1. Baked Tomatoes with Minced Meat
Ingredients
seven fresh, fleshy tomatoes;
kitchen salt;
minced meat mixed - 700 g;
shallot head;
freshly ground pepper;
one egg;
fresh parsley - 30 g;
five cloves of garlic;
drain oil - 30 g;
a quarter stack milk;
a quarter stack breadcrumbs.
Method of preparation
Three slices of garlic peel and chop grated. Peel and crumble the onion head. Put the onion in preheated vegetable oil and fry, stirring, until soft. Then add garlic and pass for another two minutes. Cool it down. Put onion in meat mince. Here, send the breadcrumbs, pour in the milk and beat the egg. Rinse the parsley, dry and chop. Add half the greens to the mince. Pepper and salt. Knead minced thoroughly.
Wash tomatoes, wipe with a napkin and cut the tops. Spoon remove the pulp. Sprinkle tomatoes from inside, and leave for a couple of minutes. The liquid that has evolved is drained.
Tomato pulp finely chop. Add to it two chopped cloves of garlic, the remaining parsley, pepper and salt. Stir.
Tomatoes densely stuffed with minced meat. Cover the top with cut tops. Pour the tomato sauce made from the pulp into deep form. Put stuffed tomatoes on it. For each, put a piece of butter. Bake for an hour at 160C. Serve by decorating with greens.
Recipe 2. Baked tomatoes with minced meat and eggplants
Ingredients
six fleshy tomatoes;
minced meat - 300 g;
vegetable oil;
medium sized eggplant;
onion head.
Sauce:
pulp of tomatoes;
grated cheese - 100 g;
tomato paste - 30 g;
kitchen salt;
garlic - two slices;
freshly ground pepper;
sour cream - 60 g
Method of preparation
Wash tomatoes, wipe with a napkin and cut the tops. Spoon, carefully remove the pulp from the tomatoes, leaving not too thin walls. Chop the tomatoes finely chop and put in a bowl.
Peel the onions and chop them. Pass the vegetable in the hot oil, stirring regularly, until transparent. Eggplants wash, wipe and cut into small pieces. Put them in a colander, sprinkle with salt and leave for some time. Then rinse, squeeze and add to the pan. Cover with a lid and cook on moderate heat for a quarter of an hour, stirring occasionally, until the eggplants are soft. Now add the stuffing and cook, carefully breaking with a spatula, until tender. Pepper and salt. Heat a little oil in a separate skillet. Put the pulp of tomatoes and bring to a boil. Stew for about ten minutes. Salt, pepper, add tomato paste, sour cream, chopped garlic. Stir and simmer for a couple of minutes.
Combine the minced meat with tomato sauce. Stir. Place tomatoes in deep form. Fill the tomatoes with filling. Sprinkle with grated cheese on top and place in an oven preheated to 180 degrees for 20 minutes.
Recipe 3. Baked tomatoes with minced meat and rice
Ingredients
eight fleshy tomatoes;
a glass of drinking water;
rice - 100 g;
kitchen salt;
minced meat - 300 g;
spices;
onion head;
large egg;
sour cream - 60 g
Method of preparation
Sort out the rice, place it in a deep cup and rinse until the water is clear. Put the cereal in a saucepan, pour boiling water so that it completely covers the rice. Cook on low heat for 20 minutes. Then fold it in a colander and leave to get rid of excess moisture.
Rinse and rub the peeled onion on a fine grater. Mix ground beef with chopped onion and cooked rice. Beat in the egg, salt and season with spices. Add sour cream. Knead the stuffing well until smooth.
Wash tomatoes, wipe. With each cut off the top and a teaspoon, take out the pulp. Fill tomatoes with minced meat and place in a deep form, cover with tops. Pour some drinking water to the bottom. Send the form into the oven, heating it to 190C. Bake for half an hour. Serve with fresh herbs and sour cream.
Recipe 4. Baked tomatoes with minced meat and mushrooms
Ingredients
ten ripe tomatoes;
fresh parsley;
Mixed minced meat - 300 g;
freshly ground pepper;
two onions;
kitchen salt;
three cloves of garlic;
vegetable oil;
champignons - 350 g;
30 g sour cream;
200 grams of grated cheese.
Method of preparation
Washed tomatoes wipe with a napkin. Cut the tops carefully. Spoon gently remove the pulp. Place the pulp of tomatoes in a blender container and mix in a homogeneous mixture. Add minced meat with salt and season with pepper. Peel the garlic and onion from the husk, rinse. Grind vegetables on a fine grater and add to the stuffing. Season with spices to your taste and mix well.
Free the second head of onion from the husk and crumble melenko. Clean the champignons from thin peel, cut the legs. Rinse the mushrooms, dry and cut into thin plates. Heat the oil fryer. Pass in her bow until soft. Add the mushrooms and continue to fry, stirring regularly, until the liquid evaporates. Put the minced meat and cook, breaking it with a spatula, until the color changes. Add chopped herbs and tomato mixture. Stir and simmer for two minutes. Cool it down. Add grated cheese and sour cream. Stir and remove from heat.
Stuff the tomatoes with a filling. Place them in a deep mold, sprinkle with grated cheese and cover with tops. Place for forty minutes in a preheated 180 degree oven.
Recipe 5. Baked tomatoes with minced meat and bell peppers
Ingredients
two kg of tomatoes;
zira;
750 grams of minced meat;
kitchen salt;
three pods of green bell pepper;
freshly ground black pepper;
two pods of red bell pepper;
onion head;
stack tomato juice.
Method of preparation
Take large, ripe, meaty tomatoes. Wash them, wipe them with a napkin and cut into slices one and a half centimeters thick, without cutting them to the end.
Peel off onions. Crumble it and add to mincemeat. Free the pods of the Bulgarian pepper from the stem and peel off the seeds. Cut a few rings for decoration. Finely chop the rest of the flesh and add to the mince. Pepper, salt and mix thoroughly.
Put minced meat in the cuts so that you get a kind of “harmonica”. Grease the baking sheet. Put the tomatoes on it stuffed with minced meat. Sprinkle with oil on top. Pour all the tomato juice. Put the tomatoes in the oven for forty minutes. Bake until browning. Garnish with pepper rings and serve.
Recipe 6. Baked tomatoes with minced meat and spicy herbs
Ingredients
Half a kilo of beef pulp;
kitchen salt;
eight fresh tomatoes;
freshly ground black pepper;
70 g dried tomatoes;
20 g chopped parsley;
onion head;
10 g dried oregano;
50 grams of tomato puree;
10 ml barbecue sauce.
Method of preparation
Wash, peel off the films and streaks of beef pulp. Cut the meat into chunks and twist in a meat grinder.
Rinse the cleaned onion and finely crumble. Fry the minced meat in a hot frying pan, carefully breaking it with a spatula. Add the onions and continue frying until the liquid has evaporated. Dried tomatoes cut into strips and add to the pan. Here also send the sauce and tomato puree. Season everything with salt, oregano and pepper. Stir.
Fresh tomatoes wash, wipe and cut the tops. Spoon remove the pulp, leaving not too thin walls. Fill the tomatoes with minced meat, cover with tops and place in the form. Place for 25 minutes in an oven preheated to 180C. Serve with greens.
Baked Tomatoes with Minced Meat - Tips and Tricks
Tomatoes must be fleshy.
To get rid of excess fluid, salt the tomatoes from the inside and leave for a while.
Stuffing for the filling can be used raw, or pre-fry.
Tomatoes will be covered with an appetizing crust if they are tugged with grated cheese.
