Stuffed Cream Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beefsteak tomato (s), large
- 1 onion (s)
- 500 g minced meat
- 5 tablespoon tomato paste
- 200 ml vegetable stock
- 200 g cream, sour
- Cheese, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut a lid off the tomatoes and carefully scoop out the tomatoes. Set the inside aside.
- Fry the minced meat in the hot oil until it is brown and crumbly, then add the peeled and diced onion. Stir in the tomato paste and the inside of the tomatoes, and season everything with salt and pepper. Now stir in the sour cream and first of all only half of the broth, and remove the pan from the heat. To taste.
- Place the tomatoes in a baking dish and season with salt and pepper on the inside, then fill with the minced meat, if everything does not fit, distribute the rest in the baking dish. Possibly add a little more of the broth. Sprinkle each tomato with grated cheese. Bake in the preheated oven at 180 degrees for about 20 minutes.
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