Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 tomato (s), evenly sized firm
- 300 g minced meat
- 1 onion (s)
- 1 bunch parsley
- 1 tablespoon plant cream
- salt and pepper
- 1 tablespoon flour
- 2 dl meat broth
- 2 tablespoon cream
- some butter for the pan
- marjoram
- thyme
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and parsley, sauté together with the minced meat in the hot fat. Season with salt, pepper, marjoram and thyme, dust the flour and add the meat stock. Let it boil down a little and finish with the cream.
- Cut a lid off the tomatoes. Carefully hollow out the tomatoes and fill with the spicy minced meat mixture. Put the lid back on and place the filled tomatoes side by side in a buttered gratin dish. Spread the rest of the minced meat filling between the tomatoes, add a little more meat stock and cover the tomatoes in the oven preheated to 180 ° C for about 10 - 30 minutes.
- Serve with pasta or polenta.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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