Stuffed Tomatoes with Spinach and Minced Meat

Summary

Ingredients

• 8 large tomatoes (vine tomatoes)
• 2 slices bacon
• 1 shallot (s)
• 400 g minced meat, mixed
• 1 hard-boiled egg (s)
• 2 tablespoons oil
• 100 g spinach leaves
• 4 tablespoon breadcrumbs
• 2 tablespoon quark (low-fat quark)
• 1 tablespoon tomato paste
• salt and pepper

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Instructions

1. Wash tomatoes. Cut off a lid on each stem insert, scoop out with a spoon and pick up about half of the pulp. Finely dice the bacon, peel off the shallot and also finely dice. Clean and wash the spinach, drain well and roughly chop (just thaw frozen spinach). Peel and finely dice the egg.
2. Heat 1 tablespoon of oil and fry the minced meat, bacon and shallot cubes vigorously. Add the spinach, fry briefly and then let cool. Mix the inside of the tomato, diced egg, breadcrumbs, quark and tomato paste into the minced meat. Season everything with salt and pepper.
3. Brush an ovenproof tin with the rest of the oil, fill the hollowed out tomatoes with the minced meat mixture, distribute any remaining minced meat in the mold and place the tomatoes on top without the lids.
4. Cook in the preheated oven for approx. 20 minutes at 200 ° C top / bottom heat (convection: 180 ° C). 5 minutes before the end - if you want - put the tomato lids on the tomatoes and cook at the same time.
5. It goes well with fresh baguette or rice.