Stuffed Tomatoes

By á-25303

Ingredients

• 8 large tomatoes
• 8 ounces ground veal or pork
• A knob of butter
• 4 slices of hard toast, crumbled
• 1 to 2 eggs, beaten
• 3 tablespoons chopped parsley
• 1 clove garlic, chopped
• Freshly grated nutmeg
• Salt
• Black pepper, freshly ground
• Oil

Preparation

Step 1

Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour.
Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, and nutmeg, salt and pepper to taste.
Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomato. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in a preheated oven at 350 degrees for 30 minutes.