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Stuffed tomatoes with meat
Round tomatoes generously stuffed with a flavorful mixture of sausage meat, ground beef, milk-soaked bread, eggs and Herbes de Provence, baked in the oven at 180 °C. A comforting and typically French dish, ideal for a convivial meal.
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Cost Breakdown
Critical Success Points
- • Soak the bread properly to avoid a dry stuffing
- • Do not pierce the tomato skin when coring
- • Knead the stuffing long enough to achieve a homogeneous texture
- • Do not overfill the tomatoes to prevent them bursting in the oven
- • Bake at 180 °C for the indicated time
Safety Warnings
- • Handle raw meat with separate utensils to avoid cross‑contamination.
- • Be careful when removing the dish from the oven; it will be very hot.
- • Use kitchen gloves or a thick towel to handle the hot dish.
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